jmichael@noscvax.UUCP (James A. Michael) (12/05/84)
(Are you there, Lineeater?)
Somebody recently requested an eggnog recipe, so here is one.
I first saw this in _Medical_Economics_, Dec. 13, 1976 in a short
article by Allyn Z. Baum, the Senior Editor. I have made it a
couple of times and received good revues. A word of caution,
however: you might start with about 2/3 of the booze, and add
more later if you think it doesn't have enough kick. Here goes:
12 eggs, seperated
1 cup sugar
3 cups brandy (or substitute rye or bourbon)
2 cups Demerara or dark rum (I used light rum, and thought it was fine)
1/2 cup sherry or Madeira wine
2 and 1/2 cups milk
2 and 1/2 cups cream
1 and 1/2 cups heavy cream, whipped
Grated fresh nutmeg
Beat the yolks with 1/2 cup of sugar until thick and pale yellow.
Beat in the brandy (or rye or bourbon), rum, sherry or Madeira, and
the milk and cream. Beat the egg whites, and as they begin to stiffin,
gradually add the remaining 1/2 cup of sugar, beating well as you make
additions. When the whites are stiff enough to form peaks, add them to
the yolk mixture, along with the whipped cream. Fold together gently
but thoroughly, using a rubber spatula. Sprinkle with the nutmeg.
This quantity will serve 18 to 20 people. I have always made half
of a batch, but it goes fairly quickly.
Jim Michael
{ihnp4,decvax,akgua,dcdwest,ucbvax}!sdcsvax!noscvax!jmichael
. e(Iused the stuffandwReplace this line with your messagemoiram@tektronix.UUCP (Moira Mallison ) (12/06/84)
This recipe calls for 'cream' and 'heavy cream', which raises a question I've had for awhile: what's the difference? When I go to the grocery store, I seem 3.8% milk, half-and-half, and whipping cream. How do these correlate? Moira Mallison tektronix!moiram