Little House Eggnog Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
No Ingredients Found,
Directions:
Eggnog has a long tradition of use on festive occasions and for the
sick and feeble. Recipes for both uses have always called for rum or
brandy or both. Even the abstemious Shakers, according to author
Caroline Piercy, used apple brandy in egg nog prepared for the sick.
Eggnog drunk in the hayfields sometimes contained hard
cider. We doubt that the Wilder batch was alcoholic, for "Almanzo
drank his full share" without any apparent dulling effects. For six
servings you will need: Eggs, 6 separated Granulated sugar, 1/2 cup
Homogenized milk, 1 qt. Heavy cream, 2 cups Freshly ground nutmeg,
1/2 tsp. Beat the egg yolks and sugar in the bowl until thoroughly
blended. Slowly beat in the milk, then stir in the cream. Refrigerate
this mixture while you beat the egg whites on the platter until they
stick to it and form soft peaks. Pour the cold egg-milk mixture into
the milk pail or punch bowl and scrape the egg whites onto the
surface, blending some in with a few deep strokes of the spoon.
Sprinkle the nutmeg over the foamy surface and carefully dip into
cups so as not to disturb the foam. From "The Little House Cookbook"
by Barbara M. Walker. Submitted by Donna Ransdell. Courtesy of
Shareware RECIPE CLIPPER 1.0
Source from luhu.jp
sick and feeble. Recipes for both uses have always called for rum or
brandy or both. Even the abstemious Shakers, according to author
Caroline Piercy, used apple brandy in egg nog prepared for the sick.
Eggnog drunk in the hayfields sometimes contained hard
cider. We doubt that the Wilder batch was alcoholic, for "Almanzo
drank his full share" without any apparent dulling effects. For six
servings you will need: Eggs, 6 separated Granulated sugar, 1/2 cup
Homogenized milk, 1 qt. Heavy cream, 2 cups Freshly ground nutmeg,
1/2 tsp. Beat the egg yolks and sugar in the bowl until thoroughly
blended. Slowly beat in the milk, then stir in the cream. Refrigerate
this mixture while you beat the egg whites on the platter until they
stick to it and form soft peaks. Pour the cold egg-milk mixture into
the milk pail or punch bowl and scrape the egg whites onto the
surface, blending some in with a few deep strokes of the spoon.
Sprinkle the nutmeg over the foamy surface and carefully dip into
cups so as not to disturb the foam. From "The Little House Cookbook"
by Barbara M. Walker. Submitted by Donna Ransdell. Courtesy of
Shareware RECIPE CLIPPER 1.0
Source from luhu.jp