Beverages, Christmas, Holidays, Dairy, Parties
Eggnog in Quantity I
Recipe By: Irma S. Rombauer and Marion Rombauer Becker
Source: Joy of Cooking (1984) PP 64-65
URL: http://nalbone.us/recipes/
Serving Size: 3/4 Cup
Servings: approx 21
Yield: 1 gallon
Preparation Time: 4:00
Description: A rich and extravagent version that is correspondingly good. Some people like to add a little more spirit to the recipe remembering Mark Twain's observation that "too uch of anything is bad, but too much whisky is just enough."
Warning: Use pasteurized eggs or egg products when preparing recipes that call for using eggs raw or undercooked.
Ingredients
- 12 eggs -- separated
- 1 pound confectioner's sugar
- 6 cups dark rum -- brandy, bourbon or rye, separated.
- 2 quarts whipping cream
- 1 cup peach brandy -- optional
- freshly ground nutmeg
Directions
- Beat egg yolks until light in color.
- Gradually beat in confectioner's sugar.
- Add 2 cups of the selected liquor. (These liquors may each form the basic ingredient of the nog or may be combined to tast.)
- Let mixture stand covered for 1 hour to dispell the "eggy" taste.
- Add, beating constantly, 2-4 cups of the remaining liquor, the whipping cream and, (optionally) the peach brandy.
- Refrigerate, covered for 3 hours.
- Beat 8-12 egg whites until stiff but not dry.
- Fold the egg whites lightly into the other ingredients.
- Serve sprinkled with freshly ground nutmeg.
Copyright: The Bobbs-Merrill Company, Inc.
Per Serving (excluding unknown items): 586 Calories; 36g Fat (73.4% calories from fat); 5g Protein; 24g Carbohydrate; 0g Dietary Fiber; 245mg Cholesterol; 75mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 7 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 2130706543 0