CookEat Recipe
Montauk Egg Nogg
English documentary drink adaptation of printed Filippini No3270; historical quantities and modern controls distinguished. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-3270. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Pasteurized egg and milk selected for uncooked drink; glass size/foam yield not asserted. Limites : Commercially pasteurized whole-egg and milk products are already selected. Historical wineglass/pony capacity, milk added to the actual glass, foam, final yield and ABV remain unmeasured. Modern food safety: use only commercially pasteurized egg products suitable for this uncooked use according to the manufacturer; follow labelled handling, keep cold preparations refrigerated at 4°C or colder and serve promptly. If a suitable product is unavailable, do not substitute untreated raw egg. Alcohol is not pasteurization. Texture and finished yield remain unmeasured.
Method
Steps
Step 1
In a large glass combine one pasteurized whole-egg equivalent, half-tablespoon sugar, separately recorded little nutmeg, one measured wineglass brandy and quarter-pony Jamaica rum. Fill with measured pasteurized milk, shake and strain into large serving glass. Express a piece of lemon peel over top.
Cooked it? Rate it.
Cooked 0 times