1948 The Bon Vivant's Companion by George A Zabriskie (2nd edition)
The BonVivaiit's Companion
Eggnog For a party of forty
1 dozen eggs 2 quarts brandy 1 pint Santa Cruz rum 2 gallons of milk Ipounds white sugar
Separate the whites of the eggs from the yolks. Beatthemsepa rately with an egg-beater until the yolks are well cut up and the whites assume a light fleecy appearance. Mix all ingredients (ex cept the whites of the eggs) in a large punch bowl, then let the whites float on top, and ornament with colored sugars. Cool in tub of ice and serve.
Baltimore Eggnog For a party of fifteen
Take the yellow of sixteen eggs, twelve tablespoonfuls of pul verized sugar, and beat them to the consistency of cream; to this add two-thirds of a nutmeg, grated, and beat well together; then mix in one-half 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 mixture. When this is all done, stir in sixpints of good rich milk. There is no heat used.
Drink, boys, drink, and drive away sorrow- Far perhaps we may not drink again tomorrow. [ 52 ]
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