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Egg Nog

A historical recipe from My hundred favorite recipes, by Mary Blake, Carnation Milk Products Company (1927).

A historical recipe

My hundred favorite recipes, by Mary Blake, Carnation Milk Products Company (1927). Project Gutenberg eBook #65501.

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 My hundred favorite recipes, by Mary Blake, Carnation Milk Products Company (1927). Digitised by Project Gutenberg, eBook #65501 (https://www.gutenberg.org/ebooks/65501). 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

Method

  1. 1 egg Few grains salt 2 tbsp.
  2. fruit juice 1 tbsp.
  3. sugar ⅔ cup ice cold Carnation Milk ⅔ cup ice cold water Few gratings of nutmeg Add salt to egg white and beat until stiff.
  4. Beat yolk until thick and lemon colored;
  5. add the fruit juice and sugar.
  6. Dilute Carnation with the water and combine with yolk mixture.
  7. Pour into a tall glass, add nutmeg gratings and put egg white on top.
  8. Sprinkle top with chopped nuts and serve at once.
  9. Serves 2.