Title: Little House Eggnog
Categories: Beverages Dairy Eggs
Yield: 1 Servings

No Ingredients Found

Eggnog has a long tradition of use on festive occasions and for the sick and feeble. Recipes for both uses have always called for rum or brandy or both. Even the abstemious Shakers, according to author Caroline Piercy, used apple brandy in egg nog prepared for the sick. Eggnog drunk in the hayfields sometimes contained hard

cider. We doubt that the Wilder batch was alcoholic, for "Almanzo drank his full share" without any apparent dulling effects. For six servings you will need: Eggs, 6 separated Granulated sugar, 1/2 cup Homogenized milk, 1 qt. Heavy cream, 2 cups Freshly ground nutmeg, 1/2 tsp. Beat the egg yolks and sugar in the bowl until thoroughly blended. Slowly beat in the milk, then stir in the cream. Refrigerate this mixture while you beat the egg whites on the platter until they stick to it and form soft peaks. Pour the cold egg-milk mixture into the milk pail or punch bowl and scrape the egg whites onto the surface, blending some in with a few deep strokes of the spoon. Sprinkle the nutmeg over the foamy surface and carefully dip into cups so as not to disturb the foam. From "The Little House Cookbook" by Barbara M. Walker. Submitted by Donna Ransdell. Courtesy of Shareware RECIPE CLIPPER 1.0

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