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EGG NOGS

Boston Cooking School Cook Book (1896 edition)
Fannie Merritt Farmer

Egg-nog I

    1 egg
    2/3 cup milk
    1 tablespoon sugar
    2 tablespoons wine or
    1 tablespoon brandy
    Few grains salt

Beat egg slightly, add salt, sugar, and wine;  mix thoroughly, add milk, and strain. Wine may be omitted, and a slight grating nutmeg used.
 

Egg-nog II

    Yolk 1 egg
    1 tablespoon sugar
    few grains salt
    2 tablespoons wine or
    1 tablespoon brandy
    2/3 cup milk
    White 1 egg

Beat yolk of egg, add sugar, salt, wine and milk.  Strain, and add beaten white of egg. Stir well before serving.
 

Egg-nog III or Hot Water Egg-nog

    Make like Egg-nog I., using one half cup hot water in place of milk.

     

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