I had one request for this from a blogging friend (47whitebuffalo’s blog). “Hmmmmm,” I thought, “there might be more who are interested.” So . . . here is a 100+ year-old recipe for eggnog. I’ve never tried it (but been quite tempted every year). Master Chef, feel free to make suggestions and offer advice.
It is from the 12th Edition of the 1906 Fanny Farmer Cookbook (one of the earliest, apparently). Read it all the way through before starting!
1 dozen eggs, separated
1/2 tsp salt
2 1/4 or more cups sugar
2 or more cups bourbon
1/2 cup rum
1 quart of milk
2 T vanilla extract
3 pints heavy cream
Beat together the egg yolks and salt in a large mixing bowl, slowing adding 1 1/2 cups of the sugar. Continue beating until thick and pale. Stir in the bourbon, rum, milk, and vanilla until well mixed. Beat the egg whites until foamy and slowly add the remaining 3/4 cup sugar, continuing to beat until stiff and all the sugar has been incorporated. Whip the cream until stiff. Now fold the egg whites into the yolk mixture and then fold in the whipped cream. Taste and add more bourbon and/or sugar if necessary. Pour into a punch bowl and sprinkle the top with nutmeg.
That’s it! The tasting part is the most important. Be sure and leave some for the punch bowl.