Hen didn't get the memo...

saysfaa

Crowing
Jul 1, 2017
1,198
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Upper Midwest, USA
Does this look right?
https://www.recipelink.com/msgbrd/board_21/2006/NOV/6158.html

12 eggs, separated*
1 cup sugar
2 cups rye or bourbon whiskey
1 cup rum
8 cups heavy cream or half and half

Beat egg yolks until thickened a lemon color, gradually beat in sugar, whiskey, and rum.

Beat egg whites until stiff, but not dry, then fold egg whites into whiskey mix.

Beat heavy cream into whiskey mixture. Blend well and chill.

Makes 3 quarts of thick rich eggnog that you can eat with a spoon.

Found it in a 1966 Woman's Day Cookbook Encyclopedia volume 1... "


Followed by directions by Betsy at recipelink on cooking egg yolks and egg white for use in recipes
 

U_Stormcrow

Free Ranging
Jun 7, 2020
5,061
15,143
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North FL Panhandle Region / Wiregrass
Does this look right?
https://www.recipelink.com/msgbrd/board_21/2006/NOV/6158.html

12 eggs, separated*
1 cup sugar
2 cups rye or bourbon whiskey
1 cup rum
8 cups heavy cream or half and half

Beat egg yolks until thickened a lemon color, gradually beat in sugar, whiskey, and rum.

Beat egg whites until stiff, but not dry, then fold egg whites into whiskey mix.

Beat heavy cream into whiskey mixture. Blend well and chill.

Makes 3 quarts of thick rich eggnog that you can eat with a spoon.

Found it in a 1966 Woman's Day Cookbook Encyclopedia volume 1... "


Followed by directions by Betsy at recipelink on cooking egg yolks and egg white for use in recipes
looks similar to the old Mr. Boston recipe I linked as well.
 

3KillerBs

Enabler
Premium Feather Member
12 Years
Jul 10, 2009
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North Carolina Sandhills
My Coop
My Coop
Does this look right?
https://www.recipelink.com/msgbrd/board_21/2006/NOV/6158.html

12 eggs, separated*
1 cup sugar
2 cups rye or bourbon whiskey
1 cup rum
8 cups heavy cream or half and half

Beat egg yolks until thickened a lemon color, gradually beat in sugar, whiskey, and rum.

Beat egg whites until stiff, but not dry, then fold egg whites into whiskey mix.

Beat heavy cream into whiskey mixture. Blend well and chill.

Makes 3 quarts of thick rich eggnog that you can eat with a spoon.

Found it in a 1966 Woman's Day Cookbook Encyclopedia volume 1... "


Followed by directions by Betsy at recipelink on cooking egg yolks and egg white for use in recipes

Yes, though I always had a non-alcoholic version made with milk because this was a childhood thing.

Also, we made a smaller batch for just a small family.
 

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