Egg Nogg Punch

Ingredients

• the yolks of four eggs
• six ounces of powdered sugar
• one pint of brandy
• one-fifth of a pint of rum
• a pony of maraschino
• two quarts of milk
• a bit of vanilla or lemon sugar

Method

1. 1

   Beat in a bowl the yolks of four eggs with six ounces of powdered sugar; add gradually one pint of brandy, one-fifth of a pint of rum, a pony of maraschino, and two quarts of milk.

2. 2

   Beat the whites of the eggs until they are snowy, and sweeten with a bit of vanilla or lemon sugar.

3. 3

   Let the whites float on top of the punch and serve cold.

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 58. The excerpt below is the record exactly as published.

the yolks of four eggs with PUNCH six ounces of powdered sugar; add gradu- ally one pint of brandy, one-fifth of a pint of rum, a 139 A BACHELOR'S CUPBOARD A Dissertation on Drinks pony of maraschino, and two quarts of milk; beat the whites of the eggs until they are snowy, and sweeten w^ith a bit of vanilla or lemon sugar

Cook this with the app: pantry check, scaling, and the assistant.