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Cocktails/Brews Egg-Nogg

egg-nogg
(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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egg nog
(from Miss Leslie's Complete Cookery, by Eliza Leslie, 1838)

Ingredients:

6 eggs, separated​
1 quart of rich milk, or thin cream​
1/2 lb. sugar​
1/2 pint rum or brandy​
grated nutmeg​

Instructions:

Beat separately the yolks and whites of six eggs. Stir the yolks into a quart of rich milk, or thin cream, and add half a pound of sugar. Then mix in half a pint of rum or brandy. Flavour it with a grated nutmeg. Lastly, stir in gently the beaten white of an egg.​
It should be mixed in a china bowl.​


Wishing y'all a Merry Christmas!
 
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