Little house eggnog
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Little house eggnog
  Beverages    Dairy    Eggs  
Last updated 6/12/2012 12:57:25 AM. Recipe ID 19964. Report a problem with this recipe.
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      Title: Little house eggnog
 Categories: Beverages, Dairy, Eggs
      Yield: 1 Servings
 
           No Ingredients Found
 
  Eggnog has a long tradition of use on festive occasions and for the
  sick and feeble. Recipes for both uses have always called for rum or
  brandy or both. Even the abstemious Shakers, according to author
  Caroline Piercy, used apple brandy in egg nog prepared for the sick.
  Eggnog drunk in the hayfields sometimes contained hard
  
  cider. We doubt that the Wilder batch was alcoholic, for "Almanzo
  drank his full share" without any apparent dulling effects. For six
  servings you will need: Eggs, 6 separated Granulated sugar, 1/2 cup
  Homogenized milk, 1 qt. Heavy cream, 2 cups Freshly ground nutmeg,
  1/2 tsp. Beat the egg yolks and sugar in the bowl until thoroughly
  blended. Slowly beat in the milk, then stir in the cream. Refrigerate
  this mixture while you beat the egg whites on the platter until they
  stick to it and form soft peaks. Pour the cold egg-milk mixture into
  the milk pail or punch bowl and scrape the egg whites onto the
  surface, blending some in with a few deep strokes of the spoon.
  Sprinkle the nutmeg over the foamy surface and carefully dip into
  cups so as not to disturb the foam. 




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Recipe ID 19964 (Apr 03, 2005)

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