Presented as published in 1923. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Americandrinkvegetariangluten-freenut-free
Eggnog
From The farm cook & rule book, 1923
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- 1 egg
- 1/2 cupful milk
- 2 teaspoonfuls sugar
- 1/4 teaspoonful flavoring
- speck of salt
Method
Beat the egg slightly, add the sugar, salt and flavoring.
Beat a little and then add the milk gradually.
Strain and serve.
Nutrition per serving
108Calories
4 gProtein
14 gCarbs
4 gFat
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 4. The excerpt below is the record exactly as published.
Eggnog 1 egg % cupful milk 2 teaspoonfuls sugar ^ teaspoonful flavoring speck of salt
Cook this with the app: pantry check, scaling, and the assistant.