"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Eggnog, by Beth Jones, is from Mary Beth & Steve's Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Beat 1/3 cup sugar into egg yolks. Add salt; stir in milk. Cook over medium heat, stirring constantly till mixture coats spoon. Cool. Beat egg whites till foamy. Gradually add 3 tablespoons sugar, beating into soft peaks. Add to custard mixture and mix thoroughly. Add vanilla. Chill 3-4 hours. Pour into punch bowl and dot with “islands” of whipped cream; dash with nutmeg or cinnamon whichever is preferred. Serves 6-8 or just over 1 quart.
Serves 6-8 or just over 1 quart
Can add any flavoring instead of vanilla – or use vanilla flavoring and add rum or peppermint liquor when served.
EGGNOG - 1 gallon 4 X recipe yields about 1 gallon
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.