{"id":4923,"slug":"frozen-egg-nogg","title":"Frozen egg nogg","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one quart of milk","six eggs","one-half pound of sugar","one pony of brandy","one pony of rum","one-half teaspoonful of grated nutmeg"],"ingredients_norm":["milk","egg","sugar","pony of brandy","pony of rum","nutmeg"],"steps":["Mix well.","Strain.","Freeze.","Serve in glasses."],"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/39550","source_ref":"pg:39550:w42:20","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0150b455e72473b58d5e4b8993a088bf193718c0667ff52a71ef6712376fe801","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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/frozen-egg-nogg"}