Beverages, Christmas, Holiday
Eggnog in Quantity II
Recipe By :Irma S. Rombauer and Marion Rombauer Becker
Source: Joy of Cooking (1984) P 65
URL:
https://nalbone.us/recipes/
Serving Size: 3/4 cup
Servings: 21
Yield: 1 gallon
Preparation Time: 1:00
Start to Finish Time: 25:00
Description: Less powerful, less fluffy than Eggnog in Quantity I, and a boon to the creamless houshold.
Warning: Use pasteurized eggs or egg products when preparing recipes that call for using eggs raw or undercooked.
Ingredients
- 12 large eggs
- 1 pound confectioner's sugar
- 1/2 teaspoon salt
- 1/4 cup vanilla
- 8 cups evaporated milk
- 3 cups water
- 4 cups dark rum -- brandy, bourbon, or rum
- freshly ground nutmeg
Directions
- Beat eggs until light in color.
- Gradually beat in confectioner's sugar, salt and vanilla.
- Dilute evaporated milk with the water. Stir into mixture.
- Stir in the selected alcohol.
- Cover the nog closely and let it ripen in the regrigerator for 24 hours.
- Stir again prior to serving. Serve sprinkled with freshly grated nutmeg.
Copyright: The Bobbs-Merrill Company, Inc
Per Serving (excluding unknown items): 360 Calories; 10g Fat (35.0% calories from fat); 10g Protein; 32g Carbohydrate; 0g Dietary Fiber; 149mg Cholesterol; 194mg Sodium. Exchanges: 1/2 Lean Meat; 1 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0