{"id":7819,"slug":"egg-nog","title":"EGG-NOG","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["eggs (one for each glass)","one tablespoon of sugar to each yolk","two tablespoons of brandy or rum","one-half cup of milk or cream to each glass","whipped cream","grated nutmeg"],"ingredients_norm":["egg","sugar to each yolk","brandy or rum","milk or cream to each glass","whipped cream","nutmeg"],"steps":["Separate the whites and yolks of the eggs.","To each yolk add one tablespoon of sugar and beat until very light.","Beat whites to a stiff froth.","One egg is required for each glass of egg-nog.","Add two tablespoons of brandy or rum, then one-half cup of milk or cream to each glass, lastly the whites of the eggs.","Pour in glass, put a spoon of whipped cream over and grated nutmeg on top."],"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:w96:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"770e934126a181cc8c9d2c30dba195afade2262a47f0bb2d798f6910570cb869","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/egg-nog"}