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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Edgar Allan Poe's Family Eggnog Recipe

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This recipe for Edgar Allan Poe's Family Eggnog is from Hunt to Harbor: A Charm City Cookbook, 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:  
7 eggs, separated
1 cup sugar
5 cups whole milk, divided
1/2 cup heavy whipping cream
1 1/2 cups good brandy
1/4 cup dark, sweet rum
Nutmeg
Directions:
Directions:
In a medium bowl, combine egg yolks and sugar, whisking until thick and pale. Set aside.

Fill a large bowl with ice water and set aside. In a small saucepan, warm three cups milk over low heat. Whisk one cup warm milk into yolk mixture. Add this back to the milk in the pan, stirring over low heat until combined and thickened. Remove from heat and quickly stir in cream.

Place saucepan in prepared ice bath. Stir occasionally until chilled, then add brandy, rum, and remaining two cups of milk.

Pour eggnog into glasses. In a medium bowl, beat egg whites with a handheld mixer until soft peaks form. Spoon egg whites over eggnog, and top with grated nutmeg.
Personal Notes:
Personal Notes:
This is the Poe family's eggnog recipe that dates back to 1790. Poe's grave at Westminster was the first Baltimore landmark I showed my Connecticut boyfriend. He later proposed in front of it, and every year thereafter we make this recipe to celebrate both the anniversary of our engagement and also the genius of Poe, one of my favorite writers.

Recipe adapted from Town and Country Magazine

 

 

 

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