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Eggnog

A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).

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A historical recipe

Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.

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.

United States

Known as an American recipe, with similar versions prepared across other nations.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

Ingredients 1 ingredient

  1. a tablespoonful of sugar

Method

  1. Take any number of eggs you wish, beat the whites and yolks separately and as light as possible.
  2. Stir into the yolks, while beating, a tablespoonful of sugar to each egg.
  3. Then pour on the yolks and sugar a small wine-glassful of wine, flavored with a little vanilla, to each egg.
  4. On that pour a wine-glassful of rich milk or cream to each egg.
  5. Beat the whites as if for cake, then beat in enough sugar to make them smooth and stiff.
  6. Stir this into the eggnog for twenty minutes, and grate nutmeg on the top.--Mrs.
  7. R.
  8. C.

Plating

Cookware for this recipe

  • Whisk
  • Grater
  • Wooden spoon
Source Public domain in the USA
Credit

From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). 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.