Egg-nog
A historical recipe from The Century Cook Book, by Mary Ronald (1895).
A historical recipe
The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
Credit
From The Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Ingredients
- a teaspoonful of sugar
- one teaspoonful of rum
- a dash of nutmeg over
- one egg
Method
- Beat the yolk of one egg and a teaspoonful of sugar to a light cream;
- whip the white of the egg to a stiff froth;
- mix them together;
- turn them into a glass;
- add one teaspoonful of rum or brandy and as much milk as the glass will hold.
- Stir or shake it well together;
- add more sugar and rum if desired.
- Grate a dash of nutmeg over the top;
- whipped cream may be used instead of milk, and will give more nourishment when it is used for an invalid.
Plating
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