Egg-nog
A historical recipe from A handbook of invalid cooking, by Mary A. Boland (1893).
A historical recipe
A handbook of invalid cooking: for the use of nurses in training, nurses in private practice, and others who care for the sick, by Mary A. Boland (1893). Project Gutenberg eBook #54568.
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.
Source and licence
From A handbook of invalid cooking, by Mary A. Boland (1893). Digitised by Project Gutenberg, eBook #54568 (https://www.gutenberg.org/ebooks/54568). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
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.
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Ingredients
- a saltspoon of salt
- two teaspoons of sugar
- one cup of slightly warm milk--that is
- two tablespoons of French brandy
- one egg
Method
- Break into a bowl one egg, add to it a saltspoon of salt and two teaspoons of sugar;
- beat it until it is light but not foamy;
- then add one cup of slightly warm milk--that is, milk from which the chill has been taken (for it is not well to use that which is ice-cold)--and one or two tablespoons of French brandy;
- mix and strain it into a tall slender glass, and serve at once.
- Egg-nog should not be allowed to stand after it is made, for both the egg and the milk lose some of their freshness by exposure to the air.