Eggnogg

This is a raw-egg drink that is never heated at any point, which puts it outside what can be recommended today.

• The egg is never cookedNothing in this recipe brings the egg above room temperature: the yolk is beaten with sugar, the white is folded in raw, and cold milk is poured over. Salmonella in a shell egg lives on the shell and can be present in the interior, and a beaten raw egg in cold milk gives it a comfortable medium.
• No alcohol to stand in for a kill stepOld spirituous eggnogs relied on a substantial pour of brandy or whisky and a rest in the cold, which reduces but does not eliminate bacterial load. This formula calls for no spirit at all, so even that partial protection is absent.
• "Rich milk or cream" meant unpasteurised"Rich milk or cream" -- depending on when and where this was written, the milk may well have been unpasteurised, which was ordinary at the time. Raw milk carries its own risks and is restricted or unavailable in many places today.
• Who this was aimed atWho this kind of drink was aimed at -- egg drinks of this type commonly appeared in invalid and sickroom cookery, offered to the sick, children and the elderly. Those are precisely the groups most vulnerable to egg-borne illness.
• If you want the drinkUse a current recipe built on pasteurised eggs or a cooked custard base. We are not going to retrofit times and temperatures onto a method that has none.
• On the nutmegWorth noting only because it is the one part that survives unchanged: grate it fresh over the top. Pre-ground nutmeg loses its aromatics within months.