HOPKINS NEOLITHIC EGG NOG

Servings: 1
Ingredients:

12    Egg whites                          4 C  Heavy cream, beaten
1/2 C  Sugar                               4 C  Milk
12    Egg yolks                           4 C  Bourbon
1 C  Sugar                               1 C  Dark rum
1/4 t  Salt                                     -e.g., Myers's Rum

Beat whites stiff; beat in about 1/2 cup sugar.

Beat yolks until very light with about 1 cup sugar and the salt. Combine
and stir until thoroughly blended. Add cream, then milk, then Bourbon. Beat
well. Add rum. Store in a cold cellar for a week.

Serve with freshly-grated nutmeg. The egg nog should be ladled from the
bottom of the bowl, and never stirred, in order to maintain its layered
quality.

NOTES:

* Traditional layered eggnog with bourbon and dark rum — This is the egg
nog that was served at the Hopkins Neolithic Xmas Party, a party that some
friends used to have every year. We now serve it for our Winter Solstice
celebration. It’s purported to come from the original ‘Fanny Farmer
Cookbook.’ Servings: Serves 15-20, inebriates 6.

* An alternate method, preferred by some, is to make a creamy, non-layered
egg nog by stirring gently every day.

: Difficulty: easy.
: Time: 5-10 minutes preparation; 1 week aging.
: Precision: Approximate measurement OK.

: Ed Gould mt Xinu, 2910 Seventh St., Berkeley, CA 94710 USA
: {ucbvax,decvax}!mtxinu!ed
: ‘A man of quality is not threatened by a woman of equality.’

: Copyright (C) 1986 USENET Community Trust

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