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Egg Nogg

A historical recipe from Favorite Dishes, by Carrie V. Shuman (1893).

A historical recipe

Favorite Dishes : a Columbian Autograph Souvenir Cookery Book, by Carrie V. Shuman (1893). Project Gutenberg eBook #6703.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Favorite Dishes, by Carrie V. Shuman (1893). Digitised by Project Gutenberg, eBook #6703 (https://www.gutenberg.org/ebooks/6703). 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.

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Ingredients

Method

  1. From MRS.
  2. W.
  3. W.
  4. KIMBALL, of Chicago, Lady Manager.
  5. One tablespoon of sugar;
  6. the yolk of one egg beaten with sugar;
  7. beat the white separately, stiff;
  8. add four spoons of brandy to beaten yolk;
  9. put half the white into mixture;
  10. half a glass of cream;
  11. then put the rest of the white on top.