1904 EGG NOG RECIPES
The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)
EGG-NOG
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.
VERY FINE EGG-NOG
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'
http://digital.lib.msu.edu/projects/cookbooks/
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