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The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)

E. D. P.

1 quart of cream,

Yolks of 4 eggs,

5 tablespoons of sugar,

5 wineglasses of liquor (say 3 of good whisky and 2 of Jamaica rum),

Nutmeg to taste.

Beat the cream to a stiff froth. The yolks are beaten very light and the sugar is added. Let this stand till the liquor cooks the eggs, then stir in the cream.

R. V. J.

1 gallon of cream,

24 eggs, using only the yolks,

26 tablespoons of sugar,

1/2 grated nutmeg,

8 wineglasses of rum,

10 wineglasses of brandy.

8 wineglasses of whisky.

Beat the eggs till very light, adding the sugar as you beat, then add the liquor, beating all well together. Then add the cream, except 1 quart, which whip to a stiff froth, and stir in gradually and lightly. Add the nutmeg.

The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'


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