recipes@glacier.ARPA (USENET mod.recipes) (12/27/85)
.RH MOD.RECIPES-SOURCE EGGNOG2 L "16 Dec 85"
.RZ "HOPKINS NEOLITHIC EGG NOG" "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.
.IH "Serves 15-20, inebriates 6"
.IG 12 "egg whites"
.IG "1/2 cup" sugar
.IG 12 "egg yolks"
.IG "1 cup" sugar
.IG "1/4 tsp." salt
.IG "4 cups" "heavy cream, beaten"
.IG "4 cups" milk
.IG "4 cups" Bourbon
.IG "1 cup" "dark rum"
.I e.g.,
Myers's
.PH
.SK 1
Beat whites stiff; beat in 1/2 cup sugar
.SK 2
Beat yolks until very light with 1 cup sugar and salt
.SK 3
Combine and stir until thoroughly blended
.SK 4
Add cream, then milk, then Bourbon
.SK 5
Beat well
.SK 6
Add rum
.SK 7
Store in a cold cellar for a week
.NX
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.
.PP
An alternate method, preferred by some,
is to make a creamy, non-layered egg nog
by stirring gently every day.
.SH RATING
.I Difficulty:
easy.
.I Time:
5-10 minutes preparation; 1 week aging.
.I Precision:
Approximate measurement OK.
.WR
Ed Gould mt Xinu, 2910 Seventh St., Berkeley, CA 94710 USA
{ucbvax,decvax}!mtxinu!ed +1 415 644 0146
``A man of quality is not threatened by a woman of equality.''recipes@decwrl.UUCP (12/19/86)
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.RH MOD.RECIPES-SOURCE EGGNOG2 L "16 Dec 85" 1986
.RZ "HOPKINS NEOLITHIC EGG NOG" "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.
.IH "Serves 15\-20, inebriates 6"
.IG "12" "egg whites"
.IG "\(12 cup" "sugar" "100 g"
.IG "12" "egg yolks"
.IG "1 cup" "sugar" "200 g"
.IG "\(14 tsp" "salt" "1 ml"
.IG "4 cups" "heavy cream, beaten" "1 l"
.IG "4 cups" "milk" "1 l"
.IG "4 cups" "Bourbon" "1 l"
.IG "1 cup" "dark rum" "250 ml"
.I e.g.,
Myers's Rum
.PH
.SK 1
Beat whites stiff; beat in
.AB "\(12 cup" "100 g"
sugar.
.SK 2
Beat yolks until very light with
.AB "1 cup" "200 g"
sugar, and salt.
.SK 3
Combine and stir until thoroughly blended.
.SK 4
Add cream, then milk, then Bourbon.
.SK 5
Beat well.
.SK 6
Add rum.
.SK 7
Store in a cold cellar for a week.
.NX
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.
.PP
An alternate method, preferred by some, is to make a creamy, non-layered egg
nog by stirring gently every day.
.SH RATING
.I Difficulty:
easy.
.I Time:
5\-10 minutes preparation; 1 week aging.
.I Precision:
Approximate measurement OK.
.WR
Ed Gould
mt Xinu, Berkeley, California, USA
{ucbvax,decvax}!mtxinu!ed