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From The Whitehouse Cookbook - 1887:
Beat the yolks of twelve eggs very light, stir in as much white
sugar as they will dissolve, pour in gradually one glass of brandy
to cook the egg, one glass of old whisky, one grated nutmeg, and
three pints of rich milk. Beat the whites to a froth and stir in
last.
From The Elegant Art of Dining, Bohemian San
Francisco Its Restaurants and Their Most Famous Recipes - 1914 VIRGINIA
EGG NOG: Beat separately the yolks and whites of
ten eggs, the yolks to a soft cream. To the beaten yolks add one
pound of granulated sugar, beating until fully blended and very
light. Let one quart of fresh milk come to a boil and pour over
the yolk of egg and sugar, stirring constantly until well blended.
To this add one gill of French brandy or one-half pint of good
whisky. On top of this place the beaten white of egg and grated
nutmeg. Serve either hot or cold.
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