1958: Eggnog

5.0(330)

This recipe appeared in The Times in an article by Craig Claiborne. As Freeman pointed out, ''It's important to get good farm-fresh eggs, with really orange yolks and really thick cream; these are the main constituents of the drink.'' Halve the recipe for a smaller gathering.

by Amanda Hesser

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Cocktails

Servings

Makes about 40 punch-cup servings

Total time

Calories / serving

196 kcal

Ingredients (8)

serves

12 eggs, separatedegg
1 cup granulated sugarsugar
1 cup bourbonbourbon
1 cup Cognaccognac
1/2 teaspoon saltsalt
3 pints heavy creamheavy-cream
Grated nutmegnutmeg
1 to 2 cups milk (optional)milk

Instructions (7 steps)

01In an electric mixer, beat the egg yolks with the sugar until thick.
02Slowly add the bourbon and Cognac while beating at slow speed. Chill for several hours.
03Add the salt to the egg whites. Beat until almost stiff.
04Whip the cream until stiff.
05Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. Chill 1 hour.
06When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch cups with a spoon.

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