Eggnog: A Colonial Christmas Tradition (Gen. Washington's Recipe)

MyMerryChristmas.com ^ | December, 2005 | Jeff Westover

[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.

[Pharmboy]

...and speaking of scotch, I made an interesting discovery recently. I usually drink Glenlivet and other Speysides, but occasionally have a more peaty one like Oban. I only drink the classic blend's (Dewar's, Cutty, etc.) when out and nothing good is available, but just for the heck of it, I picked up a bottle of Grant's lest week because it was on sale.

Incredible! Tastes like Oban Lite, with a bit of peatiness yet smooth. This morning I bought a 1.75 litre bottle for $21.00...excellent.

[Pharmboy]

And it might be cheaper than gasoline...

[Senator Bedfellow]

These days, yeah. Although in my neck of the woods the milk and cream might be the most expensive components...

[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

[Senator Bedfellow]

This recipe, I wouldn't worry too much about that - there's enough alcohol in it to kill germs that are merely in the same room, nevermind any that might be in the eggs :)

[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

[Pharmboy]

That amount of alcohol should kill the little criters, I would imagine...

[Diva Betsy Ross]

I haven't tried the blue- We are off to Christmas party tonight-I think I will try to find one.

[Pharmboy]

Thanks for that recipe! The General and Lady Washington were famous for their entertaining--just about anyone showing up at their door would be welcomed and fed...they were truly wonderful people.

And, the drink that they most often served to their guests: rum punch!

[Diva Betsy Ross]

Thanks you so much for the ping. What an interesting recipe!

[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!

[Pharmboy]

Thanks for those links...very interesting, KAC. My son-in-law and I have talked about making turducken one year when we can get the time needed. That was part of the Mount Vernon Christmas feast.

[Ursus arctos horribilis]

"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.


I treat myself to one fifth of Johnny Walker Whistle to be imbibed over the year. And yes, it is worth it.