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Eggnog (2)

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Servings: 40
Ingredients Method Notes

Ingredients
  

  • 24 egg yolks
  • 1 1/2 cup sugar
  • 2 qt milk
  • 2 fifth rum
  • 2 qt heavy cream

Method
 

  1. 1. Beat yolks with beater until light.
  2. 2. Add sugar. Continue beating until thick and pale.
  3. 3. Stir in milk and rum.
  4. 4. Chill 3 hours.
  5. 5. Just before serving, fold in heavy cream stiffly whipped.
  6. 6. Chill 1 hour.
  7. 7. Sprinkle with nutmeg.

Notes

Recipe card is stained and handwriting is difficult to read in places. Page 1 appears to be an alternate version mentioning 12 eggs, beating separately yolks and whites, 1 cup sugar for yolks, 1 cup for whites, 1 qt milk, and letting stand 1 hour. Page 2 contains the clearer version transcribed here.

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