"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Egg Nog Recipe

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This recipe for Egg Nog, by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Watson
Added: Thursday, October 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 large egg yolks
1 lb powdered sugar
2 to 4 C rum, brandy, bourbon or rye (or combination)
8 C heavy cream
12 egg whites

Directions:
Directions:
Beat egg yolks until light in color. Gradually beat in powdered sugar, adding slowly. Add 2 to 4 C liquor, beating constantly while adding. Let stand covered in the refrigerator for 1 hour to dispel the eggy taste. Add, beating constantly: 2 to 4 C chosen liquors, heavy cream, (1 C peach brandy). Refrigerate, covered for 3 hours. Beat egg whites until stiff, but not dry; lightly fold into the eggnog. Serve sprinkled with freshly grated nutmeg.

 

 

 

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