home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The World of Computer Software
/
World_Of_Computer_Software-02-385-Vol-1of3.iso
/
r
/
rec479.zip
/
REC481
< prev
next >
Wrap
Text File
|
1993-01-04
|
1KB
|
44 lines
Newsgroups: rec.food.recipes
Distribution: world
From: mjk@sei.cmu.edu (Mary Jane Kelly)
Date: 17 Dec 91 21:44:49 GMT
Subject: DRINK: Egg Nog
Summary: orig. subject: Eggnog
Archive-Name: recipes/drink/eggnog
Keywords: recipe drink eggnog
Followup-To: rec.food.drink
Organization: Software Engineering Institute, Pittsburgh, PA
Approved: aem@mthvax.cs.miami.edu
This is the only eggnog I have ever had, so I cannot compare it to
other recipes. This recipe was frothy and absolutely delicious. It
makes you want to drink lots of it. It's from the NYTimes Cookbook (c.
1961.)
***
EGGNOG
12 eggs, separated
1 cup granulated sugar
1 cup bourbon whiskey
1 cup cognac
1/2 teasp. salt
3 pints heavy cream
Grated Nutmeg
1. In an electric mixer, beat the egg yolks with the sugar until thick
and lemon colored. Slowly add the bourbon and cognac, while beating at
a slow speed. Chill several hours.
2. Add the salt to the egg whites and beat until almost stiff, or until
the beaten whites form a peak that bends slightly. Whip the cream until
stiff. Fold the whipped cream intothe yolk mixture, then fold in the
beaten egg whites. Chill one hour.
3. When ready to serve, sprinkle the top with freshly grated nutmeg.
Serve in punch cups with a spoon. If desired, add one or two cups of milk
to the yolk mixture for a thinner eggnog.