Aunt Jane’s Egg Nog (1877)

Egg Nog.

Beat the yolk of an egg in a tumbler, with two teaspoonfuls brandy and the same of sugar, measured even; beat the white to a dry froth, mix it thoroughly with the yolk, and fill the glass with milk.

Several variations may be made on this recipe. Some patients cannot take egg, but must have brandy and milk alone; some can not use milk, but take the brandy and egg without it, while others again, and they, perhaps, the largest class, are best nourished by an egg beaten up very thoroughly with half the stated quantity of sugar, stirred into a glass of rich milk or cream.

Source: Six Little Cooks, 1877

Index: Historic Holiday Recipes & Menu Suggestions

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