Wednesday, November 26, 2008

eggnog

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Eggnog
Categories: beverages, holiday
Yield: 9 servings

3 Eggs; slightly beaten
1/2 c Sugar
1/4 ts Salt
3 c Milk
1 c Half-and-half
1/2 ts Vanilla
1 1/2 ts Imitation rum flavoring
Nutmeg; as desired

Mix beaten eggs with sugar and salt in the top of a double boiler. Add
milk and half-and-half. Cook over boiling water, stirring constantly,
just until mixture coats spoon, about 10 to 15 minutes. Cool. Add vanilla
and rum flavoring. Chill.

Immediately before serving, strain eggnog. Beat with a rotary beater
until frothy. Pour into chilled cups. Sprinkle each serving with nutmeg,
as desired.

NOTE: For this recipe, use only clean eggs, with no cracks in shells.

[Additional note from Karen: Don't serve this to ANYONE with a compromised
or underdeveloped immune system! This would include children, the
elderly, the infirm, and anyone else who can't afford to risk salmonella
poisoning. If in doubt, consult your own physician.]

Calories per 1/2 cup serving: About 160

Source: FOOD -- by U.S. Department of Agriculture
Typed for you by Karen Mintzias



- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 118 Calories; 4g Fat (33.1% calories
from fat); 5g Protein; 15g Carbohydrate; 0g Dietary Fiber; 82mg
Cholesterol; 123mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 1/2
Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

MMMMM
Post a Comment