EGGNOG
Miss Leslie’s Directions for Cookery
Eliza Leslie (1851)
Eggnog:
Beat separately the yolks and whites of six eggs.
Stir the yolks into a quart of rich milk, or thin cream, and add half a pound of sugar.
Then mix in half a pint of rum or brandy.
Flavour it with a grated nutmeg.
Lastly, stir in gently the beaten whites of three eggs.
It should be mixed in a china bowl.
See Also: More Eggnog Recipes; Eggnog Facts & Trivia
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