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Egg Nog Recipe
VMI70 | December 1903 | Dr. Grafton Tyler

Posted on 12/15/2001 12:58:56 PM PST by VMI70

I want to share with all my fellow FReepers the recipe for what is probably the the greatest egg nog recipe ever. If you are a non drinker, move along, there is nothing to see here. If you are a drinker, even a heavy one, be very careful with this. It is a first cousin to rocket fuel.

Warning: this is a pain in the neck to make. It will take you a long time, about an hour and a half, but the results are well worth it. You will even make converts out of prople who are not egg nog fans.

Merry Christmas to all!!!

PS: Cheese goes very well with this. Also, put a small amount in a cup, and put it on your front porch. It may attract a Christmas moose or two.

Dr. Grafton Tyler's Egg Nog

First made in Washington, DC, circa 1903

Ingredients:

1 Qt Whipping Cream
1 Qt Bourbon Whiskey (bourbon, not sour mash)
1 Pt Whole Milk
1 Pt Brandy
1 Punch cup Rum
1 lb Pulverized sugar (Instant Dissolving)
12 Eggs

Makes about 1 1/2 gallons

Preparation:

1 Separate yolks & whites
2 Beat yolks until very light
3 Beat into the yolks, a little at a time, the sugar
4 Add slowly, the whiskey, brandy, & rum
5 Then add the milk
6 Then the whites of the eggs, beaten very stiff
7 Cream must be thick & beaten until as light as eggs, add last & mix thoroughly


TOPICS: Front Page News; Miscellaneous
KEYWORDS: christmas; eggnog; food; recipe
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1 posted on 12/15/2001 12:58:56 PM PST by VMI70
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Comment #2 Removed by Moderator

To: Admin Moderator
Sorry about the Front Page listing; please delete. Thanks.
3 posted on 12/15/2001 1:05:37 PM PST by VMI70
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To: VMI70
Bookmarked, Thanks!
4 posted on 12/15/2001 1:07:56 PM PST by Inge_CAV
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To: VMI70
After everything we've been through, this deserves front page listing! Long live The 'NOG!
5 posted on 12/15/2001 1:08:37 PM PST by MadEagle
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To: VMI70
Shouldn't take 1.5 hours to make, unless you have to sample all the spirits beforehand...
6 posted on 12/15/2001 1:10:57 PM PST by maxwell
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To: VMI70
Sounds good to me! Right clicked & thanks.
7 posted on 12/15/2001 1:11:17 PM PST by Libertina
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To: VMI70
Sounds yummy, but lethal.

It is. We had a party with this stuff in 1995, and the following morning, one of my closest friend's wife had to go into the hospital for 3 days for heart palpitations as a result of her over-imbibing. "Holiday heart" was the diagnosis.

FReegards,

8 posted on 12/15/2001 1:13:03 PM PST by VMI70
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To: VMI70
Wow, what kind of doctor WAS Dr. Grafton, anyway? : )
9 posted on 12/15/2001 1:15:37 PM PST by MadEagle
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To: maxwell
Damn! Caught me...
10 posted on 12/15/2001 1:16:18 PM PST by VMI70
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To: VMI70
This sounds very like an old family recipe I have. The stuff can really knock out if you drink too much. My parents used to make batches of this every Easter and Christmas.

How do you eliminate the risk of salmonella if you use raw eggs?

11 posted on 12/15/2001 1:17:39 PM PST by independentmind
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To: VMI70
Makes a great breakfast!
12 posted on 12/15/2001 1:18:01 PM PST by Eagle Eye
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To: MadEagle
Neurosurgeon--His nickname was shakey.
13 posted on 12/15/2001 1:18:16 PM PST by VMI70
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To: independentmind
Kinda think the alcohol will take care of salmonella, and probably just about any other organism!
14 posted on 12/15/2001 1:21:10 PM PST by G-Bear
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To: independentmind
How do you eliminate the risk of salmonella if you use raw eggs?

No such thing--Junk science--Liberal canard

On the other hand, if you really are worried about it, take a look at the volume of alcohol. Nothing bad can live in that.

15 posted on 12/15/2001 1:21:42 PM PST by VMI70
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To: G-Bear
Beat me, but not by much.
16 posted on 12/15/2001 1:22:38 PM PST by VMI70
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To: VMI70
Thanks, now I'll share my favorite with you:

EGG NOG FROM HELL

3 of them cartons of Egg Nog

1 carton of the Liquor of Your Choice, no bigger’n the carton of egg nog. Make mine Everclear!

** Note: If the Liquor of Your Choice is clear and not too heavily flavored, most of the guests won’t know how cheap you are. If you try to throw in yer leftover Peppermint Schnapps or Sloe Gin, it ain’t gonna work too well.

Get a big pitcher or punch bowl. Mix all ingredients. Don’t use a metal container cuz if the liquor’s too strong, it’ll eat through the bowl.

OR - fer a smaller batch:

1 carton of Egg Nog.

Pour out one glass and feed it to the neighbor’s cat. Pour into the carton enough Liquor of Your Choice to almost fill the carton, but leave a little room to stir it up. This way you don’t need a separate container, plus it’s portable if church is running too long.

Fer Fancy Eggnog:

Prepare as above, either batch'll do. Pour into individual serve glasses or styrofoam cups. Garnish with a sprinkle of nutmeg.

** Note: in this case "garnish" means a little something added to the presentation of the beverage (it don’t mean losin' yer wages)

17 posted on 12/15/2001 1:23:40 PM PST by Cagey
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To: nomasmojarras
Wow! This isn't eggnog. This is jungle juice with some eggnog thrown in. (I suppose I'm dating myself. :) )
18 posted on 12/15/2001 1:24:06 PM PST by joathome
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To: VMI70
I remember growing up that a lady across the street made the best eggnog. Of course, it was packed with liquor (brandy I believe) but my dad loved it.
19 posted on 12/15/2001 1:24:11 PM PST by AppyPappy
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To: joathome
Actually, my great-grandfather owned a bar. I think this is the traditional way to make eggnog.
20 posted on 12/15/2001 1:26:46 PM PST by independentmind
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To: independentmind
How do you eliminate the risk of salmonella if you use raw eggs?

How could the salmonella survive that "environment"? LOL!

My Nana used to make a concoction like this, and she would always make a small batch sans the booze for the kids. Both batches looked the same in the glass, so no one knew that all of us kids were getting snookered. (Or maybe they did.)

Those were great days. I think I'll make up a batch this year in honor of Nana. God rest her soul. Thanks for the recipe.

21 posted on 12/15/2001 1:28:00 PM PST by Semper911
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To: VMI70
1 Separate yolks & whites 2 Beat yolks until very light

What a rascist statement. Where's the ACLU when you need them??!!?

22 posted on 12/15/2001 1:29:55 PM PST by Focault's Pendulum
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To: independentmind
How do you eliminate the risk of salmonella if you use raw eggs?

You've never lived until you've imbibed "pickled salmonella."

23 posted on 12/15/2001 1:30:15 PM PST by Old Professer
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To: VMI70
I hate to be picky but..

No such thing--Junk science--Liberal canard.

Untrue. There was a major convention in Chicago within the last fifteen years that got food poisoning from uncooked eggs. People actually died and many became critically ill.

On the other hand, if you really are worried about it, take a look at the volume of alcohol. Nothing bad can live in that.

Are you sure about that? I think heat is the only thing that kills salmonella.

24 posted on 12/15/2001 1:30:30 PM PST by independentmind
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To: VMI70
Reminds me of the story of the old guy in the back of the local Alcoholics Annonymous Meeting. The Speaker put a worm into a glass of pure alcohol and, as the worm died and sank to the bottom, the speaker asked the group, "What does this demonstrate about alcohol?" The old guy in the back raised his hand and said, "If you drink alcohol, You'll never have worms!"
25 posted on 12/15/2001 1:31:14 PM PST by Desparado
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To: independentmind
"How do you eliminate the risk of salmonella if you use raw eggs?"

Make certain to add the QUART of bourbon, the PINT of brandy and the CUP of rum.
Salmonella ain't gonna live through all that!
26 posted on 12/15/2001 1:33:03 PM PST by freefly
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To: independentmind
Growing up in south Louisiana, eggnog typically had liquor in it.....but not three different kinds! LOL How in the world could anyone have made it to midnight mass drinking this stuff? :)
27 posted on 12/15/2001 1:33:08 PM PST by joathome
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To: VMI70
Awesome, dude! Bookmarked. By the way, what brand of cigarettes did Dr Grafton recommend would go well with this concoction?
28 posted on 12/15/2001 1:34:55 PM PST by Revolting cat!
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To: joathome
LOL. Well, maybe it's just the Irish way of making eggnog!
29 posted on 12/15/2001 1:35:18 PM PST by independentmind
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To: Cagey
Pour out one glass and feed it to the neighbor’s cat. Pour into the carton enough Liquor of Your Choice to almost fill the carton, but leave a little room to stir it up. This way you don’t need a separate container, plus it’s portable if church is running too long.

ROTFL!
30 posted on 12/15/2001 1:36:22 PM PST by firewalk
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To: VMI70
Would you be upset if I changed the recipe to skip everything except the Bourbon, the Brandy and the Rum?

That, and the preparation stuff too. Just pour them into glasses separately and enjoy...

31 posted on 12/15/2001 1:48:07 PM PST by Tennessee_Bob
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To: VMI70
Since we are talking alcohol, here is a recipe that I've fine-tuned over some time. Enjoy. Link is here.

And a Happy Holidays to all fellow freepers.
32 posted on 12/15/2001 2:41:20 PM PST by SpaceBar
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To: VMI70
bump for later
33 posted on 12/15/2001 2:43:45 PM PST by the bottle let me down
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To: independentmind
Actually, my great-grandfather owned a bar. I think this is the traditional way to make eggnog.

It probably is. Heck, this receipt (as they say in South Carolina) could be in the "Joy of Cooking" for all I know. But I do get a kick out of the sentence structure he used in describing the preparation process.

I don't know how old you are, but my grandfather was probably in your great-grandfather's generation. My grandfather was a doctor in Washington, DC, and, I assume, a contemporary of Dr. Tyler. That is how we came by the recipe.

FReegards,

34 posted on 12/15/2001 4:22:47 PM PST by VMI70
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To: Revolting cat!
Desert Pete's Roll Your Own Black Lung Specials.
35 posted on 12/15/2001 4:27:22 PM PST by VMI70
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To: freefly
Make certain to add the QUART of bourbon, the PINT of brandy and the CUP of rum.

That would be a PUNCH cup of rum. A whole cup of rum might make it too strong. ;)

FReegards,

36 posted on 12/15/2001 4:30:35 PM PST by VMI70
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To: Focault's Pendulum
Well, the whites get beaten also. Something wrong with separate but equal? And they get integrated later anyway, and it seems to work in this case, so I think we are on safe ground here.

FReegards,

37 posted on 12/15/2001 4:36:02 PM PST by VMI70
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To: independentmind
Untrue. There was a major convention in Chicago within the last fifteen years that got food poisoning from uncooked eggs. People actually died and many became critically ill.

Think the Lions will win tomorrow?

FReegards,

38 posted on 12/15/2001 4:39:07 PM PST by VMI70
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To: SpaceBar
Now that sounds like fun. I'll make that during the winter doldrums! Thanks for the link.

FReegards,

39 posted on 12/15/2001 4:44:34 PM PST by VMI70
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To: MadEagle
Thanks, and your Christmas moose is the best. FReegards,
40 posted on 12/15/2001 4:47:28 PM PST by VMI70
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To: VMI70
I'll have what the man on the floor is drinking.
41 posted on 12/15/2001 4:47:32 PM PST by Arm_Bears
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To: Arm_Bears
LOL-that's good.
42 posted on 12/15/2001 4:49:46 PM PST by VMI70
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To: SpaceBar
I looked at your homemade wine recipe. What? No stomping of the grapes??
43 posted on 12/15/2001 4:50:02 PM PST by janetgreen
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To: VMI70
Ugh! Sorry it makes me green to even think about all that liquor & cream.
44 posted on 12/15/2001 4:55:52 PM PST by Ditter
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To: Ditter
I'm glad you pointed that out. I did forget to mention that it is about 7 million calories per cup. Thanks.

FReegards,

45 posted on 12/15/2001 4:59:47 PM PST by VMI70
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Comment #46 Removed by Moderator

To: VMI70
7 million calories?????? It makes me green AND my thighs puff up.
47 posted on 12/15/2001 5:03:37 PM PST by Ditter
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To: Ditter
7 million might be somewhat high.
48 posted on 12/15/2001 5:18:10 PM PST by VMI70
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To: VMI70
I don't know how old you are, but my grandfather was probably in your great-grandfather's generation. My grandfather was a doctor in Washington, DC, and, I assume, a contemporary of Dr. Tyler. That is how we came by the recipe.

My grandfather was born in 1896. I believe that that my great-grandfather was born in the late 1860's. His bar was very close to Philadelphia. Your recipe appears to be similar to my family's in terms of both the time and location of its origin.

49 posted on 12/15/2001 5:50:24 PM PST by independentmind
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Comment #50 Removed by Moderator


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