The Original Boston Cooking-School Cook Book 1896
By Fannie Merritt Farmer
Hugh Lauter Levin Associates, Inc.
Egg-nog I
1 egg
2/3 cup milk
1 tablespoon sugar
2 tablespoons wine or
1 tablespoon brandy
Few grains of 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.
