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.
Beef Egg-Nog, 200 Calories
| 1 egg Speck salt 1 tablespoon sugar ½ cup hot beef broth 1 tablespoon brandy |