Bill requested a recipe for "Egg Nog".
Here are several responses. If you have a variation of these recipes that you
would like to share with our readers, send them to us at firstname.lastname@example.org
Be sure to also check out this weeks recipe request, below.
A Thank You!
Thanks to all of you who responded to my request for a Meatless Mincemeat
Pie recipe. Thanks to you I will again have that wonderful pie on my Christmas
Dinner table. Happy Holidays to you all.
Joanne B., Ocean Park, Washington
6 eggs, separated
¾ cup plus 2 tablespoons sugar
½ teaspoon vanilla
½ teaspoon freshly ground nutmeg
¼ cup plus 2 tablespoons spiced Rum (optional)
¾ cup Brandy (optional
3 cups whipping cream
2 cups milk
3 tablespoons sugar
Freshly ground nutmeg
Beat yolk until thick and lemon colored. Gradually add sugar, vanilla and
nutmeg. Beat well. Slowly stir in rum and brandy. Place in Ziploc and
Place chilled mixture in a punch bowl. Gradually stir in cream and milk.
Beat egg whites in medium bowl, until foamy. Gradually beat in sugar,
until stiff, but not dry. Fold beaten whites into chilled mixture. Sprinkle
with grated nutmeg. Serve chilled.
Makes about 2 ½ quarts
This Eggnog goes very quickly… but it is so rich I only make one batch.
My family has been making this for years. It's very simple and very good.
There are rarely any leftovers. I usually mix it directly in the punchbowl.
1 qt. whole milk
1 can sweetened condensed milk
1/2 pt. whipping cream
1 tsp. vanilla
nutmeg for top
Beat eggs with food whip or hand beater until a uniform yellow color. Add
sweetened condensed milk and vanilla, continuing to beat well, until
incorporated into eggs. Beat in milk until egg mixture is well distributed-the
eggnog will be a very pale yellow.
Beat whipping cream until soft peaks form. Fold into first mixture. Serve
immediately with nutmeg sprinkled on top if desired. Keeps well for 2-3
days, but needs to be mixed as the cream will separate from the rest of
¼ C Sugar
¼ tsp. Salt
4 C Milk (1 quart)
1 tsp. vanilla
* In large saucepan, beat together eggs, sugar & salt.
* Stir in 2 C milk.
* Cook over low heat, stirring constantly until mixture
is thick enough to coat a metal spoon with a thin film
and reaches at least 160° (to kill any chance of
* Remove from heat.
* Stir in remaining 2 C milk and the vanilla.
* Cover and refrigerate until thoroughly chilled
(several hours or overnight). Mary
MOM’S EGG NOG
6 eggs 1/2 c. sugar
1 pt. whiskey 6 oz. rum
1 qt. lt. cream 1 qt milk
Separate eggs. Beat each separately. Add 1/2 of the sugar
to the egg yolks and 1/2 to the egg whites. Fold together, then
add the whiskey and rum. Stir gently, don’t beat. Add milk and
cream and set aside to chill thoroughly. More milk may be added
if your taste is for lighter egg nog. Pour into punch bowl and
garnish with nutmeg. Serves 20 punch glasses. Ann
I have not tried this recipe for years, but remember that it was similar
to the one my family used. And, the story that it was "supposedly"
George Washington's makes it interesting! (And, you could use the
new pasteurized eggs as a safety precaution.) Jo Ann Sanderson
Temple Terrace, Florida
Supposedly, this recipe is George Washington’s favorite Eggnog. It’s
worth trying during the Holiday Season.
1 quart cream
1 quart milk
1 dozen eggs
1 dozen tablespoons sugar
1 pint brandy
1/2 pint rye whiskey
1/4 pint Jamaica or New England Rum
1/4 pint sherry
Mix the liquor first. Then separate the whites and yolks of the eggs
and add sugar to the beaten yolks. Mix well. Add the liquor mixture
drop by drop at first while slowly beating. Add the milk and cream and
continue slowly beating the mixture. Beat the whites of the eggs until
stiff and fold slowly into the mixture. Let set in a cool place for several
days and taste frequently.
If nothing else, the recipe is guaranteed to produce a genial host.
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