"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Lieutenants’ Eggnog Recipe

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This recipe for Lieutenants’ Eggnog, by , is from The Benington Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doug Hood
Added: Tuesday, June 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 eggs, separated (“Egg-beaters” can be substituted for fresh eggs)
2 cups bourbon
1 cup rum (80 proof amber)
1 cup brandy
2 cups sugar
2 quarts whole milk
1 pint heavy cream
nutmeg
cinnamon

Directions:
Directions:
Beat egg yolks to light yellow; [if using Egg-beaters, add full amount and beat until peaks form]. Add bourbon, rum, and brandy. Add sugar, then milk. Whip cream separately in chilled bowl until stiff, then fold in to mixture. Beat egg whites until very stiff and fold in; [skip if using Egg-beaters]. Add a dash of freshly ground nutmeg and cinnamon, and stir sparingly until egg whites and whipped cream are covered with rest of mixture. Cover and chill for several days. Top with freshly ground nutmeg when serving.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
D. P. Roane
1988
Fair winds and following seas seem to rise in the dead of winter after a few draughts of this holiday cheer!


 

 

 

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