Rum and Whiskey Eggnog
From Jane Hamilton's recipes, 1909
Ensure the eggs are thoroughly cooked while mixing.
Presented as published in 1909. 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 Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 41. The excerpt below is the record exactly as published.
quarter of a pint of good Jamaica rum, and three-fourths of a pint of the best whiskey; sweeten to the taste with loaf sugar. Beat the yolks until they are as light as beating can make them, and add the sugar; pour on the rum and whiskey (mixed) very slowly, beating the eggs all the time, so they will be thoroughly cooked. Now stir in the milk and, last of all, stir in one pint of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.