8 ways to enjoy old-fashioned holiday eggnog

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8 ways to enjoy old-fashioned eggnog
8 old-fashioned eggnog recipes

Egg nog, we believe, is originally an American institution, popular both at the North and at the South, but more particularly in the southern states during the holiday season. It is, with milk punch, popular among the faculty for the encouragement and aid of convalescents.

Victorian old-fashioned eggnog recipes

1. Victorian egg nog (1869)

Sherry wine is not infrequently used as a substitute for the stronger liquors. Put into a large tumbler, quarter full of broken ice, a tablespoonful of white sugar; break an egg on the rim of the glass and turn in the yolk; fill it up with milk; shake well. Grate on top a little nutmeg, and drink to the health of your family.

2. Hot egg nog (1903)

Use a mixing glass.

1 fresh egg
2 spoonfuls of sugar
1 wine glass of Cognac
1 wine glass of Jamaica rum

Fill the glass with boiling hot milk, stirring contents well while adding the milk; grate nutmeg on top, and serve.

This drink will be found very beneficial to delicate persons, as it is not only a tonic, but strengthening and, if used regularly, will assist very materially in building up the system.

3. Sherry wine egg nog (1903)

Use a mixing glass.

1 spoonful of sugar
1 fresh egg
1-1/2 wine glass of sherry wine
1 pony glass of brandy (Hennessey)
1/2 glass of fine ice

Fill the glass with milk, shake well, strain into a large bar glass, grate a little nutmeg on top, and serve with straws.

Unsurpassed as an invigorator, not only for a short time as many are, but it will stand by you for a considerable period.

4. Brandy egg nog recipe (1903)

Use a mixing glass.

1 teaspoonful of sugar
1 fresh egg
1/3 glass of ice.
1 wine glass of brandy (Martel)
1 pony glass of Jamaica rum

[Add all above then] Fill the glass with milk. Shake well in a shaker, strain into large bar glass, grate a little nutmeg on top, and serve with straws.

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This is a very swell drink, and, like all other drinks where an egg forms a component part, is very nutritious.

5. General Harrison Egg Nogg (1884)

(Use large bar glass.) One egg; Three-quarters tablespoon sugar. Fill glass with shaved ice; fill with cider; stir well with a spoon. Strain in large bar glass. Grate nutmeg on top and serve.

6. Old-fashioned eggnog (1869)

One tablespoonful of fine white sugar; one tablespoonful of cold water and one egg; one and half wine glasses of brandy. Let the glass be filled one quarter or half with broken or shaved ice. After the sugar, egg, water and spirits are placed in the tumbler, fill up with milk and shake well. Santa Cruz or Jamaica rum may be used instead of brandy, or brandy and rum combined, allowing one or the other slightly to predominate. This drink may be made hot by using boiling milk without the ice.

Victorian eggnog recipes for a party

7. Eggnog recipe: East coast (1911)

Here is a real “down south” recipe for eggnog: 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

8. Egg nogg recipe: West coast (1911)

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

8 ways to enjoy old-fashioned eggnog

(Editor’s note from 2018: These vintage recipes use raw eggs, which have been linked to foodborne illness. Find out more here, and use with caution.)

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