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Traditional Eggnog for the Holiday Punch Bowl

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31.9218
Energy (kCal)572.99
Carbohydrates (g)58.4929
Total fats (g)23.1468
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix egg yolks, granulated sugar and salt in a 4 quart saucepan. | 2. Gradually stir in half & half cooking over medium heat. Continue to cook and stir until mixture coats metal spoon, 10 to 15 minutes. Remove from heat. | 3. Place saucepan in cold water until custard is cool. | 4. Beat egg whites until foamy. Gradually stir in powdered sugar, beating until soft peaks form. | 5. In a large punch bowl gently stir together the custard, brandy or rum (or rum extract), cinnamon and nutmeg. Fold in beaten egg whites. | 6. Cover with plastic wrap, and refrigerate at least 2 hours, no longer than 24 hours. | 7. Cook time does not include chill time. | 8. Garnish with whipped cream and dust with additional nutmeg, if desired. | 9. Makes 12 cups. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 4 separated 286.0 1.44 25.12 19.02
    sugar 2/3 cup granulated 213.2 40.0053 6.6733 3.3280000000000003
    salt 1/4 teaspoon - - - -
    half cream 2 quarts - - - -
    sugar 2 tablespoons powdered 62.24 15.9632 0.0 0.0
    brandy 1/2 cup - - - -
    cinnamon 1 teaspoon - - - -
    nutmeg 1 teaspoon 11.55 1.0844 0.1285 0.7988

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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