Pendennis Eggnog Recipe

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Pendennis Eggnog
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Ingredients:

Directions:

  1. Pour the bourbon into a bowl and stir in the sugar. Set aside for 2 hours. Beat the egg yolks until light and slowly beat in the bourbon. Set aside for another 2 hours. When ready to serve beat the cream until stiff; beat the egg whites until they stand in peaks. Pour the bourbon mixture into a punch bowl and fold in the cream then the egg whites. Grate a little nutmeg on top. Serve in 4-ounce punch glasses.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 289.65 Kcal (1213 kJ)
Calories from fat 227.35 Kcal
% Daily Value*
Total Fat 25.26g 39%
Cholesterol 152.49mg 51%
Sodium 49.13mg 2%
Potassium 71.93mg 2%
Total Carbs 14.17g 5%
Sugars 12.09g 48%
Protein 3.56g 7%
Vitamin C 0.6mg 1%
Iron 0.4mg 2%
Calcium 51.1mg 5%
Amount Per 100 g
Calories 300.99 Kcal (1260 kJ)
Calories from fat 236.25 Kcal
% Daily Value*
Total Fat 26.25g 39%
Cholesterol 158.46mg 51%
Sodium 51.05mg 2%
Potassium 74.74mg 2%
Total Carbs 14.73g 5%
Sugars 12.57g 48%
Protein 3.7g 7%
Vitamin C 0.7mg 1%
Iron 0.4mg 2%
Calcium 53.1mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.9
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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