Try this Eggnog #08 recipe, or contribute your own.
Suggest a better descriptionBeat egg yolks with 1/2 c sugar until thick; stir in milk, vanilla and liquor. Beat egg whites with 1/4 c sugar until stiff peaks are formed; fold into mixture. Beat cream until soft peaks are formed; stir into mixture. store in refrigerator over night; sprinkle with nutmeg when served. (If you will not be using a copper bowl for beating the egg whites then you will need to add 1/8 t cream of tartar to them first). The liquor can be increased or deleted depending on personal taste. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (2481g) | ||
Recipe Makes: 1 | ||
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Calories: 5167 | ||
Calories from Fat: 2156 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 239.6g | 319 % | |
Saturated Fat 102.8g | 514 % | |
Monounsaturated Fat 83.3g | ||
Polyunsanturated Fat 23.8g | ||
Cholesterol 6680.8mg | 2056 % | |
Sodium 2242.5mg | 77 % | |
Potassium 2390.1mg | 63 % | |
Total Carbohydrate 474.3g | 140 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 474.3g | ||
Protein 197.6g | 282 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5167
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