recipes@decwrl.UUCP (12/19/86)
EGGNOG2(L) USENET Cookbook EGGNOG2(L)
HOPKINS NEOLITHIC EGG NOG
EGGNOG2 - 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 Cook-
book.
INGREDIENTS (Serves 15-20, inebriates 6)
12 egg whites
1/2 cup sugar
12 egg yolks
1 cup sugar
1/4 tsp salt
4 cups heavy cream, beaten
4 cups milk
4 cups Bourbon
1 cup dark rum e.g., Myers's Rum
PROCEDURE
(1) Beat whites stiff; beat in 1/2 cup sugar.
(2) Beat yolks until very light with 1 cup sugar, and
salt.
(3) Combine and stir until thoroughly blended.
(4) Add cream, then milk, then Bourbon.
(5) Beat well.
(6) Add rum.
(7) Store in a cold cellar for a week.
NOTES
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.
An alternate method, preferred by some, is to make a creamy,
non-layered egg nog by stirring gently every day.
RATING
Difficulty: easy. Time: 5-10 minutes preparation; 1 week
aging. Precision: Approximate measurement OK.
CONTRIBUTOR
Ed Gould
mt Xinu, Berkeley, California, USA
{ucbvax,decvax}!mtxinu!ed