One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, 1/2 pint rye whiskey, 1/2 pint Jamaica rum, 1/4 pint sherry—mix liquor first, then separate yolks and whites of eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let set in cool place for several days. Taste frequently.Love that last bit of advice from the Father of Our Country!
A group blog to promote discussion, debate and insight into the history, particularly religious, of America's founding. Any observations, questions, or comments relating to the blog's theme are welcomed.
Monday, December 13, 2010
Nothing says Christmas like George Washington's eggnog recipe
Courtesy of the Old Farmer's Almanac online, here is George Washington's very own recipe for eggnog. Be warned, it is heavy on the spirits in keeping with the tastes and customs of the day, and he doesn't specify how many eggs to use. Of course, this means you can adjust the eggs to your own taste and still claim complete colonial authenticity to your recreation of Washington's recipe:
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how many EGGS?
I've made this before. 12 eggs, with liquor as given. Of course, you can make it in smaller quantities. But follow the advice to let it sit a few days. Since you don't heat the milk, letting the liquor work on it is what kills any germs.
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