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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

South Carolina Eggnog Recipe

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This recipe for South Carolina Eggnog is from Three Creek Bassets Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pint Rye Whisky
1 quart heavy cream
10 egg whites
10 egg yolks
3/4 cup granulated sugar
Directions:
Directions:
Cream sugar and egg yolks thoroughly. Add whisky slowly, stirring constantly, the cream (unwhipped), then the stiffly beaten egg whites.
Number Of Servings:
Number Of Servings:
20 - 25 servings... (dainty servings)
Preparation Time:
Preparation Time:
allow about 40 minutes
Personal Notes:
Personal Notes:
This is very good eggnog. If you want to serve a larger crowd ( up to 100 people) try the following changes...
Use 5 doz eggs, more sugar, 1 1/2 quarts whipping cream, a pint of ordinary cream,1 1/2 quarts rye whisky and 1 pint of rum... add 1/2 teaspoon salt.
Beat the egg yolks with sugar. add the liquor, then the stiffly beaten egg whites. Whip the cream and fold in last.
For a few years, about 35 years ago, when I made this every Christmas, I nearly got famous!!! Then people started to think about skim milk and calories...!
I credit the 1950 Charleston Receipts cookbook published by the Junior League of Charleston for these two Eggnogs.

 

 

 

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