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Grandma's Eggnog Recipe

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This recipe for Grandma's Eggnog, by , is from Grandmother to Grandaughter Cook Book By Erin Marie Jacquot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Cora Ashurst, Dameron - Huntsville, Randolph Co., MO
Added: Monday, January 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 EGG'S BEATEN WELL
1 1/2 CUPS SUGAR
PINCH OF SALT
2 TABLESPOON FLOUR
MIX WELL...............
3 QUARTS MILK:

LARGE AMOUNT - 3 GALLONS

9 QUARTS MILK (4 1/2 GAL)
1 1/2 DOGEN EGGS
4 1/2 CUP SUGAR

Directions:
Directions:
COOK TO 180
COOK OVER LOW HEAT UNTIL BEGINS TO THINCKEN - COOL - PUT IN REFRIGERATOR UNTIL COLD - OVER NIGHT (BETTER)IF IT GETS ICY)
JUST BEFORE TIME TO SERVE ADD 1/2 PINT WHIPPED CREAM (WHIPPED) - VANILLA TO TASTE. NUTMEG IF DESIRED.

MAY BE SERVED WITH A DIP OF VANILLA ICE CREAM.

Personal Notes:
Personal Notes:
This was Edith's Mother Laura Cora Dameron. This may have been handed down from her mother aslo. Date is unknown. I had to revise it as it stated. put in Ice Box and if snowing or below freezing put out side to let chill to icy. A Ice box was a big box that held big blocks of ice to keep food cool. It wasn't intended for getting things icy cold. Food stayed chilled for a couple days as long as big blocks of ice were added. This is the kind of Refergerator Laura Cora had on the farm in Huntsville, MO. SLM

 

 

 

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