Traditional Eggnog

6		eggs, separated		1	pint	light cream
1/4	tsp	salt		2	cups	milk
2/3	cup	sugar		1/2	pint	whipping cream
2	tbsp	rum flavouring				nutmeg
Beat egg whites and salt until frothy throughout. Gradually beat in 1/3 cup of the sugar and continue beating until stiff peaks form. Beat egg yolks until light. Gadually add remaining sugar beating until thick and lemon coloured. Add rum flavouring. Very slowly add table cream and milk, beating constantly. Whip cream until softly stiff. Gently fold whipped cream and meringue into egg-cream mixture. Chill thoroughly. Sprinkle with nutmeg. Serves: 12

eggnog.html
This page by Pat
updated August 18, 2000

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