ADVERTISEMENT
- Real Recipes from Real People -

Recipe: For - Burgundy/LA - Egg Nog

Misc.

Hi Burgundy! I thought you might be interested in this recipe because of the age of the cookbook it's in. I also find it interesting that it is in the section named "Invalid Dishes" (recipes for the sick). This is one of those small cook books that companies use to give out years ago. It is put out by Ogilvie Flour Mills Company Ltd., of Montreal, at the Department of Agriculture, Ottawa.From: Ogilvie's Book for a Cook (1905)

Egg Nog

2 Eggs
2 Tbsp. sugar
2 Tbsp. wine or brandy
1 cup cream or milk

Beat the egg until light and creamy, add the sugar and beat again, then the wine or brandy, lastly the cream or milk. Put into freezer until half frozen.



MsgID: 213259
Shared by: Cher/Ont.
In reply to: Eggnog Questions...Can you help?
Board: Holiday Cooking and Baking at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Hushpuppies for a Crowd
  • HUSHPUPPIES FOR A CROWD 2 cups white cornmeal 2 cups all-purpose flour 3 tablespoons baking powder 2 teaspoons salt 1 teaspoon black pepper 1 medium onion, finely chopped 3 cups milk (scant) Vegetable oil for frying ...
  • Coconut Chicken
  • COCONUT CHICKEN 3/4 cup pineapple juice, divided use 1 cup cream of coconut, divided use 1/2 cup soy sauce 1/4 cup brown sugar 1/4 cup rice-wine vinegar 1 cup flour salt and pepper to taste 6 eggs, beaten 1 (2 l...
  • Fastest Fudge Cake
  • FASTEST FUDGE CAKE "Here's an emergency foolproof cake too good to save for an emergency. Don't even look for the mixer. I get the best results stirring with a rubber spatula or a wooden spoon. For speed, melt the but...
  • Elvis' Spicy Baked Apples
  • ELVIS' SPICY BAKED APPLES "Nothing's nicer than a baked apple at the end of a big meal. Rome Beauty apples bake best." 4 apples 1/4 cup raisins 1/4 cup chopped walnuts 1 tablespoon packed brown sugar 1/4 cup lemon ju...
ADVERTISEMENT
  • Amish Wedding Nothings (fried dough cookies)
  • AMISH WEDDING NOTHINGS 1 egg 3/4 cup cream Pinch of salt 2 to 3 cups all purpose flour Vegetable shortening or lard (for deep frying) Powdered sugar (for sprinkling) Beat the egg and stir in the cream, salt and enoug...
  • Lemon Pucker-Ups (slice and bake cookies)
  • LEMON PUCKER-UPS 1 cup shortening 1 1/4 cups sugar 6 tbsp lemon juice 3 tbsp lemon zest 2 eggs 4 cups flour 2 tsp baking powder 1/4 tsp salt 1/8 tsp ground nutmeg Combine shortening, sugar, lemon juice and zest until...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: For - Burgundy/LA - Egg Nog
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!