Energy Value of an Egg
| 1 medium egg (without shell) 60 Calories 1 white of egg (average) 13 " 1 yolk of egg (average) 48 " |
Egg Broth, 319 Calories[1]
| Yolk 1 egg 1 tablespoon sugar Speck salt 1 cup hot milk Brandy or some other stimulant if required. |
Beat egg, add sugar and salt. Pour on carefully the hot milk. Flavor as desired, if with brandy or wine, use about one tablespoon.
NOTE.—Dried and rolled bread crumbs may be added, if desired. The whole egg may be used. Hot water, broth or coffee, may be substituted for the milk; nutmeg may be substituted for the stimulant.
Egg-Nog No. I, 231 Calories[2]
| 1 egg Speck salt ¾ tablespoon sugar ¾ Cup milk 1½ tablespoon wine or 1 tablespoon brandy (or less) |
Beat the egg, add the sugar and salt; blend thoroughly, add the milk and liquor. Serve immediately.
NOTE.—Have eggs and milk chilled before blending. A grating of nutmeg may be substituted for the stimulant. A lemonade shaker may be used for the blending.
Egg-Nog No. II, 231 Calories[2]
| 1 egg ¾ tablespoon sugar Speck salt ¾ Cup milk 1 tablespoon brandy (or less) |
Separate egg. Beat yolk, add sugar and salt, and beat until creamy. Add the milk and brandy. Beat the white till foamy (not stiff and dry), and fold it in lightly. Serve immediately.
Junket Egg-Nog, 289 Calories[3]
| 1 egg 1 cup milk 1 tablespoon sugar 2 teaspoons rum, brandy or wine ½ Hansen's Junket Tablet |
Beat white and yolk of egg separately, very light; blend the two. Add the sugar dissolved in the rum. Heat the milk luke warm, stir into the egg mixture, and add quickly the tablet dissolved in cold water. Pour into small warm glasses, and sprinkle grated nutmeg over the top. Stand in warm room undisturbed until firm, and then put on ice to cool. This can be retained by the most delicate stomach.