egg-nogg
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857)
Ingredients:
Instructions:
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857)
Ingredients:
6 egg whites
1 tea-cup sugar
1/2 pint brandy
1 quart milk
nutmeg
Instructions:
Beat the whites of six eggs separately; add a tea-cupful of sugar to the yolks, beat them well, then pour very slowly on a half pint of brandy; stir it all the time hard, or the brandy will harden the eggs; put a quart of milk on the fire in a saucepan, let it become quite hot, but do not let it boil; pour it over the mixture, beat it all well together; then add the whites--be sure to have them very stiff, or your nogg will not be good--beat it all again, then grate a nutmeg over the top. If you like it cold, add cold milk, instead of warming it.
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