1930 The Art of Drinking What and How by Dexter Mason

THE ART OF DRINKING

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EGGNOG

33 strictly fresh eggs 36 good size cocktail glasses of whiskey 1 cup of Jamaica rum 33 level tablespoons of sugar 1 quart of double cream

3 quarts of milk 3 grated nutmegs.

Beat the yolks of the eggs thor– oughly, adding a little sugar at a time. Add the liquor a little at a time after the sugar is all used. Keep on beating. Now beat the whites of the eggs. Add one– hal f to the mixture. Add the milk and one-half of the cream. Beat in thor– oughly. Add the remainder of the white of eggs, and last add the rest of the cream whipped stiff. Sprinkle the grated nut– meg on top. This recipe will serve about 50 people. [ 65]