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    George Washington's Colonial Christmas Eggnog

    Source of Recipe

    "Martha Washington's Booke of Cookery and Booke of Sweetmeats,"

    List of Ingredients

    1 pint brandy

    1/2 pint rye whiskey

    1/2 pint Jamaica rum

    1/4 pint sherry

    12 eggs, separated

    12 tablespoons sugar

    1 quart milk

    1 quart cream



    Recipe

    Mix liquors together. Separate yolks and whites of eggs, add sugar to beaten yolks, mix well.

    Add liquor to yolk-sugar mixture drop by drop at first, slowly beating. Add milk and cream, slowly beating.

    Beat whites of eggs until stiff and fold slowly into mixture. Let set in refrigerator for several days. Taste frequently.

    Note: This recipe uses raw eggs, and technically the alcohol "cooks" them to some degree. For health reasons, you may use an egg substitute in place of the fresh eggs.


 

 

 


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