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Cider Nogg

A cider-based eggnog made with egg, powdered sugar, and cider, stirred and served immediately.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cider Nogg

Ingredients

Directions

  1. In a large tumbler, combine the egg and powdered sugar and stir well with a spoon.

  2. Fill the tumbler with cider and drink while effervescing.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Sugar + cidertop 27% of all pairs
    Smell alikelow
    Cooked together3,308 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Egg + cidertop 34% of all pairs
    Smell alikelow
    Cooked together838 recipes

    Shared aroma: acetic acid (sour, vinegar).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg
Adds richness and body, giving the drink its creamy, eggnog-like texture.
Powdered sugar
Sweetens the drink and dissolves easily into the egg without leaving grit.
Cider
Provides the liquid base and acidity, and its fizz gives the drink lift.

The step that matters

Stirring the egg and sugar well. Beating the egg with sugar before adding cider keeps the egg evenly blended, so it doesn't clump or sit raw at the bottom of the glass.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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