Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| 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
- 2 cups of milk
- 1 quart triple cream whipped stiff
- 1 teaspoonful of vanilla
- half pints cream
- 2 tablespoonfuls brandy
- 2 tablespoonfuls sherry
- one-half box knox gelatine
- 10 eggs
- 1 scant cup sugar
- 3 eggs
- 2 nutmeg grated
- nutmeg
Directions
One-half box Knox gelatine. Dissolve in 2 cups of milk; 10 eggs, whites only beaten stiff ; 1 quart triple cream whipped stiff, Y\ pint sherry wine, 1 teaspoonful of vanilla. Put in freezer and freeze as you would ice cream. Remove dasher and pack. This is delicious. Miss Drake.
FROZEN EGGNOGG. One and a half pints cream, 1 scant cup sugar, 3 eggs, flavoi ing. Heat cream in double boiler ; beat yolks of eggs with sugar, add to cream and cook to the consistency of thick cream. When cool add J/2 nutmeg grated, 2 tablespoonfuls brandy and 2 tablespoonfuls sherry (or New England rum, if
preferred). When ready to freeze add beaten whites of eggs; freeze. Mrs. E. J. Bowes.