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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.