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.​

 

[Albert Sailhorst]

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.​

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It should be mixed in a china bowl.​

Wishing y'all a Merry Christmas!

 

[donna]

Wonderful recipes for Christmas. Thanks Albert.

Merry Christmas to you.

 

[Albert Sailhorst]

Wonderful recipes for Christmas. Thanks Albert.

Merry Christmas to you.

Merry Christmas!

 

[donna]

Wnted to bump this thread. Have to have some Egg Nog to welcome Christmas and New Years.