Recipe or source entry
Egg Nogg
To a gill of old rum add one ounce of sugar, two yolks of eggs, and the juice of half a lemon; boil half a pint of water with six cloves, six coriander-seeds, and a bit of cinnamon, whisk all together, and strain them into a tumbler.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter37/egg-nogg.html- Legacy revision
8531e8373e9b- Source checksum
19d6ba557efc429e8f5f098e0473f9fe80db5cb5ac48ed2711231dce6952e123- Legacy text checksum
5641dec8a46c564255dcd4676f527e8c06763f8a2ce243576ee0a8c7e8ba737e
Cite this page
Egg Nogg. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter37/egg-nogg.html