| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Drinks, Holiday, Usenet |
1 |
Batch |
INGREDIENTS
| 12 |
|
Egg whites |
| 1/2 |
c |
Sugar |
| 12 |
|
Egg yolks |
| 1 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 4 |
c |
Heavy cream, beaten |
| 4 |
c |
Milk |
| 4 |
c |
Bourbon |
| 1 |
c |
Dark rum e.g., Myers's Rum |
INSTRUCTIONS
Beat whites stiff; beat in about 1/2 cup sugar.
Beat yolks until very light with about 1 cup sugar and the salt. Combine
and stir until thoroughly blended. Add cream, then milk, then Bourbon. Beat
well. Add rum. Store in a cold cellar for a week.
Serve with freshly-grated nutmeg. The egg nog should be ladled from the
bottom of the bowl, and never stirred, in order to maintain its layered
quality.
NOTES:
* Traditional layered eggnog with bourbon and dark rum -- This is the egg
nog that was served at the Hopkins Neolithic Xmas Party, a party that some
friends used to have every year. We now serve it for our Winter Solstice
celebration. It's purported to come from the original "Fanny Farmer
Cookbook." Yield: Serves 15-20, inebriates 6.
* An alternate method, preferred by some, is to make a creamy, non-layered
egg nog by stirring gently every day.
: Difficulty: easy.
: Time: 5-10 minutes preparation; 1 week aging.
: Precision: Approximate measurement OK.
: Ed Gould mt Xinu, 2910 Seventh St., Berkeley, CA 94710 USA
: {ucbvax,decvax}!mtxinu!ed
: "A man of quality is not threatened by a woman of equality."
: Copyright (C) 1986 USENET Community Trust
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