Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Flaxseed | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four tablespoonfuls of flaxseed
- one quart of boling water
- one tablespoonful of sugar
- one tablespoonful of wine
- a cupful of milk
- two lemons
- 62 practical cook book eggnog
- one eg-g until creamy
- lemon juice
- nutmeg
Directions
Four tablespoonfuls of flaxseed, Juice of two lemons. One quart of boling water,
Pour the boiling water over the flaxseed and steep three hours; strain; add the lemon juice and sweeten to taste.
Cut stale bread one-third of an inch in thickness ; remove the crusts ; place on the toaster on the back part of the stove, turning frequently until it is dry; push to the hottest part of the stove and brown nicely; toast should be brown and crisp, not hard or soggy in the middle.
62 PRACTICAL COOK BOOK
Heat the yolk of one eg-g until creamy; whip the white and beat in with the yolk; add one tablespoonful of sugar, one tablespoonful of wine or brandy and half a cupful of milk; lastly, a little nutmeg.