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See Also: Eggnog recipes from 1896 edition by Fannie Farmer
Eggnog Facts and Trivia

EGGNOG (1884)

Boston Cooking School Cook Book (1884 edition)
Mrs. D. A. Lincoln


Beat the yolk of one egg; add one tablespoonful of sugar, and beat to a cream. 

Add one tablespoonful of wine or brandy, and half a cup of milk. 

Beat the white of the egg to a froth, and stir in lightly. 

Omit the milk when more condensed nourishment is required, or the wine, if not approved by the physician. 

It is more palatable when made with the milk.
In many cases it is desirable not to have the white beaten to a froth, as it causes wind in the stomach.


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