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 |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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
- 1 quart milk
- 2 tablespoons sugar
- 2 tablespoons brandy
- 12 eggs
- 1 large teacupful sugar
- 1 egg
- nutmeg
Directions
Take equal quantities of currant juice and water, sprinkle with grated nutmeg, and chill.
Raspberr}' Shrub is made in the same way but requires a little lemon instead of nutmeg.
EGG NOG, NO. 1.
Mrs. Hugh Ewing.
12 eggs, 1 quart milk, J pint cream, § pint French brandy, a little Jamaica spirits, 1 large teacupful sugar.
Beat the yolks with the sugar, pour the liquor on slowly and let stand some hours. Add the milk and cream, beat the whites of the eggs stiff, stir some in and put a little on top.
EGG NOG, NO. 2.
Mrs. Herbert Evans.
Beat the yolk of 1 egg with 2 tablespoons sugar,- stir in 2 tablespoons brandy, put in a large glass and fill up with milk. Beat the white of the egg stiff and stir in last.