Maryland Egg-Nogg
From Kirmess cook book, 1907
Serves 9
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Kirmess cook book (1907), page 192. The excerpt below is the record exactly as published.
one gallon of milk, one quart of cream, one-fourth pint of Jamaica rum, one-half pint of brandy, one nutmeg. Beat the yolks of eggs and sugar together until light. Pour in the liquor and stir. Then add the milk, and lastly stir in the whites of the eggs which have been beaten to a stiff froth. CHRISTMAS BGG-NOGG. Mrs, Oarret Van Home. Eight eggs beaten to a foam. Beat in those, two tablespoons of powdered sugar, next beat in, pouring slowly, one teacup of brandy, one-half teacup of Jamaica rum. Add one and one-half pints of nulk and beat well, lastly stir in very gently (only two or three turns) one pint of whipped cream, grate nutmeg over top. This will make twelve punch glasses. If desired strong- er increase the brandy and rum a little. This is excel- lent. SOUTHERN EGG-NOGO. Mrs. Joseph Similie, Virginia. One quart of rich milk, the yolks of four eggs (beat- en well), four tablespoonfuls of sugar, eight ounces d? whiskey (or brandy), flavor with nutmeg. Shake all well together. BEVERAGES. 449 MABYLAND EGO-NOGO. Mrs. r. K. Egbert, New York. One gallon of milk^ one dozen eggs. Divide the yolks from the whites and beat them. Add fifteen tablespoon- fuls of sugar, one grated nutmeg, one pint of brandy, one pint of Jamaica rum
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.