Food Guts - Ingredient Information

Ingredient Lookup

Eggnog

Nutritional Information

1 cup, eggnog

  • Calories 343
  • Calories from Fat 171
  • Amount%DV
  • Total Fat 19g29%
  • Saturated Fat 11.285g56%
  • Monounsaturated Fat 5.672g
  • Polyunsaturated Fat 0.861g
  • Cholestreol 150mg50%
  • Sodium 137mg6%
  • Potassium 419mg12%
  • Total Carbohydrate 34.39g11%
  • Dietary Fiber 0g0%
  • Sugars 21.36g
  • Protein 9.68g19%
  • Calcium 33mg3%
  • Iron 3mg17%
  • Vitamin A 8%
  • Vitamin C 6%

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Eggnog on Wikipedia:

This article is about the milk-based beverage. For the Melvins album, see Eggnog (album). A carton and a glass of eggnog from Montreal, called by its French name lait de poule (literally ``hen's milk``)

Eggnog is a sweetened dairy-based beverage made with milk or cream, sugar and beaten eggs (which gives it a frothy texture), and flavoured with ground cinnamon and nutmeg. Various liquors, such as brandy, rum, whisky, advocaat and/or liqueurs, are often added.

Eggnog is a popular drink throughout the United States and Canada, and is usually associated with winter celebrations such as Christmas and New Year. Commercial non-alcoholic eggnog is typically available only in the winter season.

Eggnog may be added as a flavouring to food or drinks such as coffee and tea. Eggnog-flavoured ice cream is a seasonal product in the United States and Canada.

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History

The origins, etymology, and even the ingredients used to make the original eggnog drink are debated. Eggnog, or a very similar drink, may have originated in East Anglia, England, though it may also have been developed from posset (a medieval European beverage made with hot milk). The ``nog`` part of its name may stem from the word ``noggin``, a Middle English term used to describe a small, wooden, carved mug used to serve alcohol.[1]

Another name for this British drink was Egg Flip. Yet another story is that the term derived from the name ``egg-and-grog``, a common Colonial term used to describe rum. Eventually the term was shortened to ``egg'n'grog``, then ``eggnog``.[2]

The ingredients for the drink were expensive, so it was popular mainly among the aristocracy. ``You have to remember, the average Londoner rarely saw a glass of milk,`` says author and historian James Humes (To Humes It May Concern, July 1997). ``There was no refrigeration, and the farms belonged to the big estates. Those who could get milk and eggs to make eggnog mixed it with brandy or Madeira or even sherry.``[3]

The drink crossed the Atlantic to the English colonies during the 18th century. Since brandy and wine were heavily taxed, rum from the Triangular Trade with the Caribbean was a cost-effective substitute. The inexpensive liquor, coupled with plentiful farm and dairy products, helped the drink become very popular in America.[4] When the supply of rum to the newly-founded United States was reduced as a consequence of the American Revolutionary War, Americans turned to domestic whiskey — and eventually bourbon in particular — as a substitute.

Ingredients

Traditional eggnog typically consists of milk, sugar, spices, and raw eggs. Frequently, cream is substituted for some portion of the milk to make a richer drink. Some eggnogs add gelatin. Toppings may include vanilla ice cream, meringue, whipped cream and wide variety of garnishes, notably grated nutmeg and chocolate curls.

Eggnog can be produced from homemade recipes, or ready-made eggnog containing alcohol and ``just-add-alcohol`` versions are available. Whiskey, rum, brandy, bourbon or cognac are often added. Since the 1960s, eggnog has often been served cold and without spirits, both of which are significant departures from its historical origins.[citation needed]

It has traditionally been high in fat and cholesterol but low-fat and sugar formulations are available [5] using skimmed or lowfat milk.[6] In North America, a few manufacturers offer seasonally-available, soy- or rice-based alternatives for vegans and those with dairy allergies.

Under U.S. law, commercial products sold as eggnog may contain milk, sugar, modified milk ingredients, glucose-fructose, water, carrageenan, guar gum, natural and artificial flavourings, spices, monoglycerides, and colourings.[7][8][9] Commercial eggnog sales remain strong, indicating that the artificial versions have successfully simulated the taste for most consumers.[10]

The ingredients in commercial eggnog vary significantly, but generally raw eggs are not included as in traditional egg nog.[11][12]

Safety concerns

The U.S. Food and Drug Administration (FDA) has changed or altered the definition of eggnog a number of times towards more modern artificial replacements for the large number of eggs usually required, and safety concerns in selling products made from raw eggs and milk. According to modern FDA regulations, eggnog can be defined as containing less than 1% egg yolk solids and ``milk or milk products``[13][14][15][16]

In the home and in restaurants, traditional eggnog recipes calling for raw eggs can be made more safely by using pasteurized eggs.[17]

See also

Ponche crema Kogel mogel Soda sữa hột gà Advocaat Zabaglione Coquito Eierpunsch Rompope Cola de mono Tamagozake

External links

Wikibooks Cookbook has a recipe/module on Eggnog Eggnog on NPR with Alton Brown Simple eggnog recipe from Jeffery Morgenthaler Eggnog made with pasteurized eggs

Notes

^ Rögnvaldardóttir, Nanna; Linda Stradley. ``History of Eggnog``. What's Cooking America. http://whatscookingamerica.net/Eggnog.htm. Retrieved 2006-12-16.  ^ ``Egg Nog Recipe â€” Classic Rum Egg Nog``. Thenibble.com. http://www.thenibble.com/reviews/main/cocktails/mount-gay-egg-nog.asp. Retrieved 2009-12-25.  ^ Robinson, Oliver (2006-12-15). ``Bottoms Up: Eggnog``. that's Beijing Magazine and Blogs. True Run Media. http://www.thatsbj.com/blog/index.php/2006/12/15/bottoms_up_eggnog. Retrieved 2006-12-16.  ^ Block, Stephen. ``The History of Egg Nog``. Food History. The Kitchen Project. http://www.kitchenproject.com/history/eggnoghistory.htm. Retrieved 2006-12-16.  ^ http://www.pickyourownchristmastree.org/eggnog.php ^ ``Low Fat Eggnog``. Lowfatcooking.about.com. 2009-10-30. http://lowfatcooking.about.com/od/christmas/r/lfeggnogg1204.htm. Retrieved 2009-12-25.  ^ ``Welcome to Scotsburn Dairy``. Scotsburn.com. http://www.scotsburn.com/Product/EggNog/OrgnNog.htm. Retrieved 2009-12-25.  ^ ``Welcome to Dairy Ingredients Inc. | Beverages & Fluid Dairy Products``. Dairyingredientsinc.com. http://www.dairyingredientsinc.com/2_1_2.html. Retrieved 2009-12-25.  ^ ``Ohio Authority / Food & Drink / Cocktails 101: Ruminations on Eggnog``. Ohioauthority.com. 2009-12-11. http://ohioauthority.com/articles/food-and-drink/cocktails-101-ruminations-on-eggnog. Retrieved 2009-12-25.  ^ Fabricant, Florence (1996-12-25). ``The Remaking of Eggnog, Popular Heavyweight Champ``. NYTimes.com. http://www.nytimes.com/1996/12/25/garden/the-remaking-of-eggnog-popular-heavyweight-champ.html. Retrieved 2009-12-25.  ^ ``Hood Light Egg Nog â€” Dairy â€” reviews, ingredients and nutrition from``. Zeer.com. http://www.zeer.com/Food-Products/Hood-Light-Egg-Nog/000042723. Retrieved 2009-12-25.  ^ ``Lite Egg Nog``. Roberts Dairy. http://www.robertsdairy.com/products/seasonal/lite-egg-nog. Retrieved 2009-12-25.  ^ ``Index of Memoranda of Interpretation (M-a)``. Fda.gov. http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/MilkSafety/CodedMemoranda/MemorandaofInterpretation/default.htm. Retrieved 2009-12-25.  ^ ``CPG Sec. 527.350 Eggnog; Egg Nog Flavored Milk â€” Common or Usual Names``. Fda.gov. 2009-07-17. http://www.fda.gov/ICECI/ComplianceManuals/CompliancePolicyGuidanceManual/ucm074481.htm. Retrieved 2009-12-25.  ^ ``M-I-03-13: Questions and Answers from FY'02 Regional Milk Seminars, the Regional Milk Specialist's Conference and Special Problems in Milk Protection Courses``. Fda.gov. http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/MilkSafety/CodedMemoranda/MemorandaofInformation/ucm079112.htm. Retrieved 2009-12-25.  ^ ``US Code of Federal Regulations â€” Title 21 - Regulation Number: 131.170 Eggnog``. Grokfood.com. http://www.grokfood.com/regulations/131.170.htm. Retrieved 2009-12-25.  ^ Zeldes, Leah A. (December 23, 2009). ``Eat this! Old-fashioned eggnog, made safer, thanks to Chicago-area eggs``. Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc.. http://blog.diningchicago.com/2009/12/23/eat-this-old-fashioned-eggnog-made-safer-thanks-to-chicago-area-eggs/. Retrieved January 1, 2010. 

References

Rombauer, Irma S. and Marion Rombauer Becker (1931 [1964]) The Joy of Cooking, pp 48, 50. Indianapolis: Bobbs-Merrill. ISBN 0-452-25665-8.