Egg Nog.
Clear Tote two-sided handwritten card
Yield: yields 13½ cups
Ingredients
- 6 egg Yolks
- 3/4 cup sugar
- 6 egg Whites
- 2 qts milk
- 1/2 cup rum or 1 to 2 Tablespoon rum flavoring
- 1 tsp vanilla extract
- 1/2 tsp salt
- Serve sprinkled with freshly grated nutmeg if desired.
Directions
- Beat egg yolks and 1/4 cup of the sugar until thick and lemon colored.
- Beat egg Whites until soft peaks form.
- Gradually add 1/2 cup sugar and beat until stiff peaks form.
- Gently fold egg yolks into egg whites.
- Blend in Blend in milk, rum vanilla & salt.
- Chill thoroughly.
- Serve sprinkled with freshly grated nutmeg if desired.
Temperature: Chill thoroughly.
Equipment: separate mixing bowls; beater or mixer; folding and blending utensils; refrigerator; nutmeg grater; serving vessel
As written
(over →)
Remembering Arwilda
Does this recipe bring back a memory?
We’d love to hear it. Share a memory of Arwilda, tell us about making this recipe, or send a photo. Corrections are welcome, too.