Eggnog
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 26. Vision transcription from the scanned page; needs review.
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Ingredients
- 6 beaten eggs
- 2 cups milk
- 1/3 cup sugar
- 2 to 4 tablespoons light rum
- 2 to 4 tablespoons bourbon
- 1 teaspoon vanilla
- 1 cup whipping cream
- 2 tablespoons sugar
- Ground nutmeg
Instructions
- In a large heavy saucepan mix eggs, milk, and 1/3 cup sugar. Cook and stir over medium heat till mixture coats a metal spoon. Remove from heat.
- Cool quickly by placing pan in a sink or bowl of ice water and stirring 1 to 2 minutes. Stir in rum, bourbon, and vanilla. Chill 4 to 24 hours.
- At serving time, in a bowl whip cream and 2 tablespoons sugar till soft peaks form. Transfer chilled egg mixture to a punch bowl. Fold in whipped cream mixture. Serve at once. Sprinkle each serving with nutmeg.
- Chocolate Eggnog: Prepare as above, except stir 1/4 to 1/3 cup chocolate-flavored syrup into egg mixture before chilling.
- Nonalcoholic Eggnog: Prepare as above, except omit rum and bourbon. Increase milk to 2 1/4 to 2 1/2 cups.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Eggnog at Patrona - December 2023 - Sarah Stierch 02.jpg" by Missvain; license: CC BY 4.0 (https://creativecommons.org/licenses/by/4.0); source: https://commons.wikimedia.org/wiki/File:Eggnog_at_Patrona_-_December_2023_-_Sarah_Stierch_02.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.