Egg Nog Recipe

VMI70 | December 1903 | Dr. Grafton Tyler

[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

[Semper911]

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.

[Focault's Pendulum]

1 Separate yolks & whites 2 Beat yolks until very light

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

[Old Professer]

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

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

[independentmind]

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.

[Desparado]

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!"

[freefly]

"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!

[joathome]

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? :)

[Revolting cat!]

Awesome, dude! Bookmarked. By the way, what brand of cigarettes did Dr Grafton recommend would go well with this concoction?

[independentmind]

LOL. Well, maybe it's just the Irish way of making eggnog!

[firewalk]

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!

[Tennessee_Bob]

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...

[SpaceBar]

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.

[the bottle let me down]

bump for later

[VMI70]

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,

[VMI70]

Desert Pete's Roll Your Own Black Lung Specials.

[VMI70]

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,

[VMI70]

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,

[VMI70]

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,

[VMI70]

Now that sounds like fun. I'll make that during the winter doldrums! Thanks for the link.

FReegards,

[VMI70]

Thanks, and your Christmas moose is the best. FReegards,