Recipe: Eggnog
From Fanny Keifer Show, 2009-12-17, http://studio4.ca/pastshows/davideggnog.html
Harry Johnson’s Egg Nogg (Circa 1888)
(For a 3.8 Litre Yield)
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600 ml Fine Pulverized Sugar
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7 fresh eggs; have the yolks separated; beat as thin as water, and add the yolks of the eggs to the sugar and dissolve by stirring
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625 ml of Good Old Brandy
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250 ml of Jamaican Rum
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2 ½ litre of Good Rich Milk
Method
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Mix the Ingredients Well with a Wisk
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Stir Continually while Pouring in the Milk, to Prevent it from Curdling
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Then Beat the Whites of the Eggs to a Stiff froth and put this on top of the Mixture
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Then fill a Bar Glass with a Ladle
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Put Some Small Pieces of the Egg Froth on top
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Grate a Little Fresh Nutmeg over it, and serve