The Hungry Canary

1990 Christmas Collection · Mother's Cookbook

“Our” Yuletide Egg Nog

Contributed by Mrs. Trish Johnston.

Jump to Ingredients

Ingredients

  • 12 egg yolks (reserve whites)
  • 12 tablespoons sugar
  • 1 gallon whole milk
  • 1 pint whipping cream
  • 1 fifth blended whiskey
  • 1 pint dark rum
  • Nutmeg, optional

Directions

  1. Beat sugar into egg yolks.
  2. Add milk, whiskey, and rum.
  3. Beat egg whites to stiff peaks, then beat cream to semi-stiff peaks.
  4. Fold whites and cream into the mixture. Sprinkle with nutmeg if desired. Keep cold.

Kitchen and Family Notes

Historical recipe uses raw eggs and substantial alcohol. For modern preparation, use pasteurized egg products instead of unpasteurized raw eggs, keep refrigerated, and serve only to adults. The printed 'fifth' is a historical bottle measure. Do not treat the liquor as making raw eggs safe.

Archival source recipe; not reported as newly kitchen-tested.

Original Source

Submitted by Mrs. Trish Johnston, Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 31. From Mother's cookbook collection.