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EGGNOG RECIPE (1851)

Miss Leslie’s Directions for Cookery
Eliza Leslie (1851)

Eggnog:

Beat separately the yolks and whites of six eggs.

Stir the yolks into a quart of rich milk, or thin cream, and add half a pound of sugar.

Then mix in half a pint of rum or brandy.

Flavour it with a grated nutmeg.

Lastly, stir in gently the beaten whites of three eggs.

It should be mixed in a china bowl.

 

 

 

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