{"id":7827,"slug":"cider-egg-nog","title":"CIDER EGG NOG","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["six eggs","granulated sugar (a tablespoon to each yolk, and a little for whites)","a little grated nutmeg","a half pint of hot sweet cider to each egg"],"ingredients_norm":["egg","granulated sugar","little grated nutmeg","hot sweet cider to each egg"],"steps":["Break six eggs, put the yolks in one dish, the whites in another.","To each yolk add a tablespoon of granulated sugar, beat the yolks and sugar to a foam; then flavor with a little grated nutmeg, stirring it well through the mixture; then add a half pint of hot sweet cider to each egg, beat it well through and pour into a hot punch bowl.","Beat the whites of the eggs to a stiff froth with a little sugar and cover the surface of the punch.","Serve in cups."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w96:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"2d3d094d6757a1d8cc2f3125bb1ad4ef878eaad2a057cf30549af27fdc03423f","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cider-egg-nog"}