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
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.