Iced Egg Nogg

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902

Source: The "Queen" cookery books. No.2. ICES
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (8)

the yolk of a very fresh egg ↝ Egg, yolk only, raw [Eggs and omelets]
a spoonful of caster sugar ↝ Sugar, NFS [Sugars and honey]
a tablespoonful of cold water ↝ Water, tap [Tap water]
one of brandy (or rum) ↝ Brandy [Liquor and cocktails]
two of sherry
a good gill of new milk ↝ Milk, NFS [Milk, reduced fat]
shaved ice ↝ Icing, white [Jams, syrups, toppings]
a split of well-iced soda water ↝ Water, tap [Tap water]

Instructions (2)

Beat up the yolk of a very fresh egg, till light, with a spoonful of caster sugar (the size of this spoon depends on taste), a tablespoonful of cold water, one of brandy (or rum), two of sherry, and a good gill of new milk.
Finish with either shaved ice, or a split of well-iced soda water.

Original Text · last edited 4 days ago

Iced Egg Nogg.—Beat up the yolk of a very fresh egg, till light, with a spoonful of caster sugar (the size of this spoon depends on taste), a table- spoonful of cold water, one of brandy (or rum), two of sherry, and a good gill of new milk, and finish with either shaved ice, or a split of well-iced soda water.

Notes

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