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    George Washington's Colonial Christmas Eggnog

    Source of Recipe

    "Martha Washington's Booke of Cookery and Booke of Sweetmeats,"

    List of Ingredients

    1 pint brandy

    1/2 pint rye whiskey

    1/2 pint Jamaica rum

    1/4 pint sherry

    12 eggs, separated

    12 tablespoons sugar

    1 quart milk

    1 quart cream



    Recipe

    Mix liquors together. Separate yolks and whites of eggs, add sugar to beaten yolks, mix well.

    • Add liquor to yolk-sugar mixture drop by drop at first, slowly beating. Add milk and cream, slowly beating.

    • Beat whites of eggs until stiff and fold slowly into mixture. Let set in refrigerator for several days. Taste frequently.

    • Note: This recipe uses raw eggs, and technically the alcohol "cooks" them to some degree. For health reasons, you may use an egg substitute in place of the fresh eggs.


 

 

 


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