1934 The bon Vivant's Companion (7th printing 1934) by Jerry Thomas

EGG NOGGS

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EGG N OG G

For a party of forty

One dozen eggs.

Two gallons ojmilk.

Two quarts oj brandy.

One and one-half pounds

One pint ojSanta Cruz rum. white sugar. Separate the whites of the eggs from the yolks, beat them separately with an egg-beater until the yolks are well cut up,and the whites assume a light fleecy appearance. Mix all the ingredients (except the whites of the eggs) in a large punch bowl, then let the whites float on top, and ornament with colored sugars. Cool in a tub of ice,and serve.

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BALTIMORE EGG NOGG

For a party of fifteen

Take the yellow of sixteen eggs and twelve tablespoonfuls of pulverized loaf sugar, and beat them to the consistency 1 of cream; to this add two-thirds of a nutmeg grated, and beat well together; then mix in half a pint of good brandy or Jamaica rum, and two wineglasses of Madeira wine. Have ready the whites of the eggs, beaten to a stiff froth, and beat them into the above described mixture. When this is all done, stir in six pints of good rich milk. There is no heat used. Egg nogg made in this manner is digestible, and will not cause headache. It makes an excellent drink for debili tated persons, and a nourishing diet for consumptives.

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