Egg-nog
A historical recipe from The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909).
A historical recipe
The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909). Project Gutenberg eBook #68909.
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 Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909). Digitised by Project Gutenberg, eBook #68909 (https://www.gutenberg.org/ebooks/68909). 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
- one tablespoonful of rum
- one glass of rich milk
- one egg
- one wine
Method
- Beat the yolk of one egg very light;
- add one wine-glass of whiskey drop by drop until the egg is cooked;
- next put in one tablespoonful of rum, one glass of rich milk or cream, and last the white of the egg beaten to a stiff froth.
- Nutmeg to taste.
Plating
The plating picture will go here.
Our own image generator will draw it from this recipe's words. Pictures from the recipe's source are never copied or shown.