Skip to content

Selden

A historical recipe from Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906).

A historical recipe

Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Project Gutenberg eBook #77552.

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 Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Digitised by Project Gutenberg, eBook #77552 (https://www.gutenberg.org/ebooks/77552). 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.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. For one gallon of eggnog, 16 eggs, 4¾ pts.
  2. brandy, 1¼ pts.
  3. Creme de Violette, 1¼ pts.
  4. Jamaica rum, 3⅝ pts.
  5. cream, 3⅝ pts.
  6. boiled milk, sugar to taste, nutmeg grated.
  7. Use the very best materials.
  8. The mixture should be stirred very vigorously during the pouring of the liquor and for 5 minutes after, to avoid curdling.
  9. Of course the whites and yolks are beaten separately and mixed with the sugar before the brandy, etc., are put in.