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EGGNOG (In Quantity) 1 doz. eggs 1 lb. confectioners sugar 2 qt. whipping cream nutmeg 6 to 8 c. brandy, rum, bourbon or rye Beat separately until light in color 12 egg yolks. Beat in gradually 1 pound of confectioners sugar. Add very slowly, beat constantly 2 cups of your choice of the listed liquors. Note: These liquors may each form the basic ingredient of the nog or may be combined to your own taste. Let mixture stand covered for 1 hour to get rid of the eggy taste. The add, beating constantly 2 to 4 cups of liquor chosen and 2 quarts of whipping cream. Refrigerate covered for 3 hours. Beat until stiff, but not dry, 6 to 8 egg whites and fold them lightly into the other ingredients. Serve sprinkled with nutmeg. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |