[Pharmboy]

Although the West Point story does not have a happy ending, it is part of our history and bears a reminder for responsible celebrating.

And The General evidently liked a potent eggnog, eh?

[Pharmboy]

The Washington Family Coat of Arms

Freepmail me to get on or off this RevWar/Colonial History/Gen. Washington ping list...

[Senator Bedfellow]

And The General evidently liked a potent eggnog, eh?

Holy cow. Well, it'll definitely warm you up on those cold nights. And you can probably pour it in and run your snowblower on it in a pinch :)

[Trajan88]

Mmmm.

Speaking of spirits... I broke down last eve while at my favorite tavern and ordered a shot of Johnny Walker Blue... well worth the $23.

[aculeus]

Thanks!

[the tongue]

I've seen eggnog recipes before, and the thought of salmonella always scares me.

[Knitting A Conundrum]

another period recipe:

An Excellent Method of making Punch

Take two large fresh lemons with rough skins, quite ripe, and some large lumps of double-refined sugar. Rub the sugar over the lemons until it has abosorbed all the yellow part of the skins. Then put into the bowl these lumps, and as much more as the juice of the lemons may be supposed to require; for no certain weight can be mentioned, as the acidity of a lemon cannot be known till tried, and therefore must be determined by the taste. Then squeeze the lemon-juice upon the sugar; and with a bruiser press the sugar and the juice particularly well together, for a great deal of the richness and fine flavour of the punch depends on this rubbing and mixing process being thoroughly performed. Then mix this up very well with boiling water (soft water is best) till the whole is rather cool. When this mixture, (which is now called the sherbet) is to your taste, take brandy and rum in equal quantities and put them to it, mixing the whole well together again. The quanity of liquor must be according to your taste: two good lemons are generally enough to make four quarts of punch, including a quart of liquor, with half a pound of sugar; but this depends much on taste, and on the strength of the spirit.


As the pulp is disagreeable to some persons, the sherbet may be strained before the liquor is put in. Some strain the lemon before they put it into the sugar, which is improper; as, when the pulp and sugar are well mixed together, it adds much to the richness of the punch.


When only rum is used, about half a pint of porter will soften the punch; and even when both rum and brandy are used, the porter gives a richness, and to some a very pleasant flavor.



From the New System of Domestic Cookery, 1807, pg. 257

I made a punch based on this recipe one year. I used a lemon grater, though. Squeezed the juice, heated the water until the sugar dissolved, and then added the alcohol. It was quite potent, but tasty.

[Professional Engineer]

MMMMMM

[Knitting A Conundrum]

And for those who might be thinking of a period feast, here are some sites with interesting and usable recipes:

http://www.aspecialplace.net/MariesCookbook/18th_century_recipes.htm

http://www.1771.org/cd_recipes.htm

http://www.abooks.com/roberts/winerecipes.html

http://www.11thpa.org/Food.html

http://www.angus.gov.uk/history/archives/gems/Logie.htm

http://online-media.uni-marburg.de/germanistik/gloning/mcdh/bradley/bradley.htm

[Citizen Soldier]

I bought a bottle of Eggnog flavored CoffeeMate for a surprise party Thursday night and no one would touch it. I'm glad I didn't buy the pumpkin pie flavored CoffeeMate!

[Tribune7]

ping

[apackof2]

And The General evidently liked a potent eggnog, eh?

Crossing the Delaware in the dead of winter is chilly business

[wildbill]

My family has a copy of an old book, The White House Cookbook, published in the early 1800s. Almost all of the various punches and shandys mix several potent liquors.

And the receipes often started with items like, "take the whites of two-dozen eggs..." Apparently the receipes were for formal dining with lots of guests.

[Fierce Allegiance]

"One quart of cream
One quart of milk
A dozen eggs
One pint of brandy
A half pint of rye
A quarter pint of rum
A quarter pint of sherry"

HOLY CRAP, that'll give you thre nasty H's - Heart attach, High cholesterol and a Hangover.

[Temple Owl]

The guys at the Freeland VFW club in Freeland, Pa., had the best recipe for eggnog that I have ever heard of. It was the Easter treat. They simply took every bottle of booze in the bar that was less than half full, dumped it in to a vat or tub and added the eggnog. It was always delicious and the first drink was always free.
Oh how I miss the late great "Shakes" Lozinak. He was the holder of the eggnog recipe.

[SunkenCiv]

"You don't wanna hear it, but I'll tell you anyway..."

[SunkenCiv]

New Year's Eve started a little early around the General's tent...

[brewer1516]

Only slightly off topic:
This is Benjamin Franklin's tercentenary (b.1706).

Even though Franklin was more of a wine drinker (or was that Jefferson), he was also quite fond of ale. Hence the famous quote "Beer is proof that God loves us and wants us to be happy".

That's why there is a national program to celebrate his 300th birthday by brewing Poor Richard's Ale.
http://www.poorrichardsale.com
http://www.benfranklin300.com/news_release.php?id=24

While I have made mead and brewed many an English style ale, I've never tried to brew a historical beer. This sounds like a winner.

[Georgia Girl 2]

Very similar recipe to mine which is a very old Virginia eggnog recipe handed down to me by my FIL.

[afraidfortherepublic]

Attention to this old, but good, topic.
Ping to the Founding Father,Revolutionary War list.

FReep Mail me if you want on, or off, this ping list.

[Jimmy Valentine]

Egg nog if made properly is a very good holiday drink. To make it best, after all ingredients are stirred together leave it on the cold back porch overnight. This gives the ingredients time to “ work”. Next morning dust a little nutmeg on top and there you are. Be careful though because it is very smooth and tasty,but powerful!