Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Americandrinkvegetariangluten-freenut-free
Eggnog
From Mary Jane's cook book, 1916
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- Egg yolk, 1
- Salt, a pinch
- Sugar, 1 teaspoon
- Milk, 1 cup
- Nutmeg
- Whipped cream
Method
Beat the egg yolk, add sugar and salt and then pour the milk in slowly, stirring all the time.
Pour into a glass and top with a spoonful of whipped cream and a grating of nutmeg.
Nutrition per serving
415Calories
13 gProtein
31 gCarbs
27 gFat
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 2. The excerpt below is the record exactly as published.
EGGNOG. Egg yolk, 1. Salt, a pinch. Sugar, 1 teaspoon. Milk, 1 cup. Nutmeg. Whipped cream
Cook this with the app: pantry check, scaling, and the assistant.