Two eggnog recipes (1911)
Eggnog recipe: East coast
Here is a real “down south” recipe for eggnogg: Beat separately the whites and yolks of one dozen eggs. While beating the eggs, stir in with them 12 heaping tablespoons of powdered sugar; then mix nine wineglassfuls of best whisky, four wineglassfuls of Jamaica rum and one of Curacao cordial. Pour the liquor very slowly into the yolks and sugar. Then add very slowly two quarts of cream. Then stir in the whites of the eggs, which have been beaten very light.
- Mrs J J O’Connell, 934 Eye Street, N W, Washington DC
Eggnogg recipe: West coast
To make a two gallon bowl of eggnogg, take two pounds of powdered sugar, 30 eggs beaten together, three pints of brandy and one quart of Jamaica rum. Add the liquor a little at a time until there is enough to cook the eggs — that is the secret of good eggnogg. Stir into this three pints of rich cream, then beat up one quart of cream for the top. Sprinkle with grated nutmeg and it is ready to serve.
- Mrs P Bergston, 2134 Parker Street, Berkeley, California
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Publication: The San Francisco Call
Publication date: December 17, 1911
