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

[Arm_Bears]

I'll have what the man on the floor is drinking.

[VMI70]

LOL-that's good.

[janetgreen]

I looked at your homemade wine recipe. What? No stomping of the grapes??

[Ditter]

Ugh! Sorry it makes me green to even think about all that liquor & cream.

[VMI70]

I'm glad you pointed that out. I did forget to mention that it is about 7 million calories per cup. Thanks.

FReegards,

[Ditter]

7 million calories?????? It makes me green AND my thighs puff up.

[VMI70]

7 million might be somewhat high.

[independentmind]

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.

[independentmind]

And now for some real trivia:

The History of Egg Nog

[Pearls Before Swine]

Is this a "heart healthy" recipe?

[VMI70]

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,

[VMI70]

For most, but see post #8.

[VMI70]

won'y=won't--hic--sampling

[savedbygrace]

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. ;-)

[Exit148]

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

[No More Gore!!!]

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. ;-)

[Politico2]

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

[timydnuc]

Thanks! Making Nog for 24 (figuring on triple servings) this could help. I've got 2 other variations........I'll try!