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Family Egg-nog

A historical recipe from Uncooked foods & how to use them, by Eugene Christian, Mollie Griswold Christian (1904).

A historical recipe

Uncooked foods & how to use them: a treatise on how to get the highest form of animal energy from food, with recipes for preparation, healthful combinations and menus, by Eugene Christian, Mollie Griswold Christian (1904). Project Gutenberg eBook #79407.

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 Uncooked foods & how to use them, by Eugene Christian, Mollie Griswold Christian (1904). Digitised by Project Gutenberg, eBook #79407 (https://www.gutenberg.org/ebooks/79407). 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. Two eggs stiffly beaten stirred into one quart of rich milk.
  2. A little grated nutmeg, or a spoonful of fruit juice and whipped cream added to the egg-nog will improve the taste very materially.