Hear hear
For New Jersey that is pretty close to our old Mississippi recipe from 1820
I salute you!
It was fairly straight forward:
1 raw egg
1 cup of full flavor, high-fat whole milk [NOTE: skim milk does not belong in anyone's refrigerator... Put the cream on your corn flakes, and feed the skim milk to the hogs and chickens. Hahahah!]
1 tablespoon of sugar
1 teaspoon vanilla extract
1 dash of nutmeg
Put it all in a blender and blend until foamy.
It's a great recipe for kids. They can identify/connect with the different volume measurements used in every kitchen. They can also learn how to scale recipes without those nasty fractions. Mom will explain that if you make a batch for 3 people, 3 teaspoons of vanilla extract is the same as 1 tablespoon... (that's the "advanced lesson plan").
And for the "practical knowledge" aspect, Mom can explain that you use the same tablespoon (when tripling), measure out and add the sugar before the vanilla... so the sugar doesn't stick to the spoon.
Alternative recipe that I do not recommend:
Go to Wal*Mart and buy some Ultra-Pasteurized crap in a box that is made from corn syrup, food coloring, carageenan, guar gum, "natural and artifical" flavoring and aspartame (they put it in everything now, afterall). Next, stop at the township municipal building on the way home and vote for a Democrat... because you have no brains.