Frozen Egg Nogg

Ingredients

• one gallon of cream
• ten yolks
• one and one-half pounds of sugar
• twelve whole eggs
• one pint of brandy
• one pint of rum

Method

1. 1

   Prepare and freeze same as for French Ice Cream.

2. 2

   Take twelve whole eggs and one pound of sugar, beat together, first warm and then cold, like for sponge cake.

3. 3

   When the cream is about half frozen, add this mixture and finish freezing.

4. 4

   Incorporate one pint of brandy and one pint of rum, and serve with some grated nutmeg on top of each glass.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 109. The excerpt below is the record exactly as published.

FROZEN EGG NOGG. Take one gallon of cream, ten yolks, one and one-half pounds of sugar. Prepare and freeze same as for French Ice Cream. Take twelve whole eggs and one pound of sugar, beat together, first warm and then cold, like for sponge cake. When the cream is about half frozen, add this mixture and finish freezing. Incorporate one pint of brandy and one pint of mm, and serve with some grated nutmeg on top of each glass. If a richer mixture is required, take only two quarts of cream and all the other ingredients. Another way of making this punch, is to take twenty-four yolks, one pound of sugar, one quart of sherry, one pint of rum

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