HOPKINS NEOLITHIC EGG NOG

Traditional layered eggnog with bourbon and dark rum

This is the egg nog that was served at the Hopkins Neolithic Xmas Party, a party that some friends used to have every year. We now serve it for our Winter Solstice celebration. It's purported to come from the original Fanny Farmer Cookbook.

Ingredients

(Serves 15-20, inebriates 6)

12 egg whites
100 g sugar
12 egg yolks
200 g sugar
1 ml salt
1 l heavy cream, beaten
1 l milk
1 l Bourbon
250 ml dark rum

e.g., Myers's Rum

Procedure

Beat whites stiff; beat in 100 g sugar.
Beat yolks until very light with 200 g sugar, and salt.
Combine and stir until thoroughly blended.
Add cream, then milk, then Bourbon.
Beat well.
Add rum.
Store in a cold cellar for a week.

Notes

Serve with freshly-grated nutmeg. The egg nog should be ladled from the bottom of the bowl, and never stirred, in order to maintain its layered quality.

An alternate method, preferred by some, is to make a creamy, non-layered egg nog by stirring gently every day.

Rating

Difficulty: easy.
Time: 5-10 minutes preparation; 1 week aging.
Precision: Approximate measurement OK.

Contributor

 
Ed Gould 
mt Xinu, Berkeley, California, USA 
{ucbvax,decvax}!mtxinu!ed

Recipe last modified: 16 Dec 85

Original header

Path: decwrl!recipes
From: recipes@glacier.ARPA (USENET mod.recipes)
Newsgroups: mod.recipes
Subject: RECIPE: Hopkins Neolithic Egg Nog
Message-ID: <7009@decwrl.DEC.COM>
Date: 19 Dec 86 02:48:32 GMT
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