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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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