EGGNOG2(L)               USENET Cookbook               EGGNOG2(L)


     EGGNOG2 - Traditional layered eggnog with bourbon and dark

     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 Cook-

INGREDIENTS (Serves 15-20, inebriates 6)
     12        egg whites
     1/2 cup   sugar
     12        egg yolks
     1 cup     sugar
     1/4 tsp   salt
     4 cups    heavy cream, beaten
     4 cups    milk
     4 cups    Bourbon
     1 cup     dark rum e.g., Myers's Rum

          (1)  Beat whites stiff; beat in 1/2 cup sugar.

          (2)  Beat yolks until very light with 1 cup sugar, and

          (3)  Combine and stir until thoroughly blended.

          (4)  Add cream, then milk, then Bourbon.

          (5)  Beat well.

          (6)  Add rum.

          (7)  Store in a cold cellar for a week.

     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.

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

     Ed Gould
     mt Xinu, Berkeley, California, USA
     From: thomas@utah-gr (Spencer W. Thomas)
     Subject: RECIPE: Mo's ancestral eggnog
     Date: 10 Jan 86 03:45:49 GMT
     Organization: University of Utah, Computer Science Dept.
     Approved: reid@glacier.ARPA

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