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Old Virginia Egg-Nog

A historical recipe from Clayton's Quaker Cook-Book Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes, by H. J. Clayton (1883).

A historical recipe

Clayton's Quaker Cook-Book Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes, by H. J. Clayton (1883). Project Gutenberg eBook #38823.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.

Source and licence

From Clayton's Quaker Cook-Book Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes, by H. J. Clayton (1883). Digitised by Project Gutenberg, eBook #38823 (https://www.gutenberg.org/ebooks/38823). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

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Ingredients

Method

  1. Two dozen fresh eggs;
  2. 1 gallon rich milk;
  3. 1-1/2 pounds powdered sugar;
  4. 2 pints cognac brandy, or Santa Cruz rum--or 1/2 pint cognac and 1/2 pint Jamaica, or Santa Cruz rum.
  5. Break the eggs carefully, separating the whites from the yolks;
  6. add the sugar to the latter, and with a strong spoon beat until very light, adding gradually 2 dessert spoonfuls of powdered mace or nutmeg.
  7. Next, add the liquor, pouring in slowly, stirring actively at the same time;
  8. after which add the milk in like manner.
  9. Meanwhile--having whipped the whites of the eggs with an egg-beater into a light froth--pour the egg-nog into a bowl, add the white froth, and decorate with crimson sugar or nutmeg, and serve.
  10. The foregoing proportions will be sufficient to make fourteen pints of very superior egg-nog.