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1878 English Cooked Eggnog




Source of Recipe


Internet


List of Ingredients




6 eggs, large, separated into yolks and whites
1/2 cup sugar
2 cups milk
1 tsp. vanilla
1 cup half and half
1 cup heavy cream
1/4 teaspoon nutmeg, freshly grated if possible
1/4 tsp. salt
4 tbsp. sugar


Recipe



Cook the egg yolks, sugar, vanilla and milk in a double boiler until
thickened and light lemon colored. Remove from heat and place in an ice
bath, stirring until cold. Add the half and half and heavy cream. Heat
the egg whites, salt and sugar over a pot of boiling water, stirring
constantly, until 140 F. Remove and beat with a whisk or mixer until
stiff peaks form, fold this "meringue" into the egg/cream mixture.
Chill for one hour before serving. Sprinkle with nutmeg before serving.

Optional:

Add ¼ cup dark rum and ¼ cup cream sherry to the eggnog and stir well.
You may also add the rum and sherry to individual serving glasses so
children and those who don't drink may enjoy it too!