Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Brandy | 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
- two gallon bowl of egg-nogg take the yolks of thirty eggs
- half pounds of fine sugar gradually
- half gallon french brandy
- one quart jamaica rum
- one quart peach brandy
Directions
To make a two gallon bowl of egg-nogg take the yolks of thirty eggs, beat light, adding two and a half pounds of fine sugar gradually. Then pour the liquor on the eggs slowly so as to cook the eggs. Half gallon French brandy or good old whiskey, one quart Jamaica rum, one quart peach brandy; fill the bowl with rich cream. Beat some of the whites very stiff with sugar, putting it over the top of bowl. Grate some nutmeg over the whole.