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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
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To: VMI70
I'll have what the man on the floor is drinking.
To: Arm_Bears
LOL-that's good.
42
posted on
12/15/2001 4:49:46 PM PST
by
VMI70
To: SpaceBar
I looked at your homemade wine recipe. What? No stomping of the grapes??
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
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
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
To: Ditter
7 million might be somewhat high.
48
posted on
12/15/2001 5:18:10 PM PST
by
VMI70
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.
Comment #50 Removed by Moderator
To: VMI70
To: VMI70
Is this a "heart healthy" recipe?
To: independentmind
Interesting sites. Thanks.
At the "Light and Fluffy Eggnog" site is the following line (paraphrased as the site won'y permit copying: "Add the bourbon, brandy and rum, stirring constantly. This cooks the egg mixture. That may be your answer to why people aren't dying by the millions by drinking this. As an aside, my wife gave her hairdresser a bottle for Xmas. She drank 1/2 of it at Xmas and the other half on April 15th, celebrating sending her taxes in, and she is still alive and kicking. So it seems to keep well.
FReegards,
53
posted on
12/15/2001 6:57:32 PM PST
by
VMI70
To: Pearls Before Swine
For most, but see post #8.
54
posted on
12/15/2001 6:59:16 PM PST
by
VMI70
To: independentmind
won'y=won't--hic--sampling
55
posted on
12/15/2001 7:00:52 PM PST
by
VMI70
To: VMI70
2 Beat yolks until very light More or less in the words of Steve Allen, "Show me a man who would beat an egg, and I'll show you a man who'd whip a prune."
Or something like that. ;-)
To: VMI70
My favorite is made with ice cream. It has ice cream, eggs, rum, half and half and nutmeg. I don't remember the amounts - I just do it.
However I found this one in a google search:
1/2 gallon of Egg Nog ice cream (the good stuff) not the cheapie sale brand or low cal stuff.
1/2 pint light rum
1/2 pint brandy
1/2 of a cup of Cream de Cacao
1 quart of 1/2 & 1/2
Add Nutmeg & Cinnamon to taste
57
posted on
12/15/2001 8:04:29 PM PST
by
Exit148
To: VMI70
Made this last night for our family tree-trimming. It is better than you can possibly imagine. We were a very "happy" family. The best thing is that it is almost noon and I can start in on what's left. ;-)
To: independentmind
You can eliminate the risk of salmonella by purchasing pasteurized eggs. The eggs are heated so the yolks reach a temperature of 128*-138*.
The eggs are then subjected to a series of warm water baths over an extended period of time. The combination of heating and cooling over a slow period of time kills the salmonella without cooking the eggs. The protein is denatured a bit but not much by the process. Check out: Davidson Eggs
To: VMI70
Thanks! Making Nog for 24 (figuring on triple servings) this could help. I've got 2 other variations........I'll try!
60
posted on
12/24/2001 8:12:30 AM PST
by
timydnuc
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