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Hopkins Neolithic Egg Nog

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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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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