SayWhatClub Online Voices December 2009
Egg Nog
Maurice WIlson
Copyright 2009
Beat to a froth 12 egg yolks and then add 5 cups sugar slowly. Add 1 tablespoon of flour, 1 teaspoon of baking soda, a pinch of salt and 1 tablespoon vanilla. Add about 1 teaspoon nutmeg according to how well you like nutmeg. Continue beating while all these ingredients are added.
Beat the 12 egg whites until stiff and peaks will hold.
Fold in the stiffly beaten egg whites to egg yolk mixture. Do not be alarmed at "grain" in mixture. It will be yellow, stiff, and grainy, as it should be. This batter will keep in the refrigerator to be used as desired.
To use it at one serving, place the batter in a large punch bowl, and 1 gallon of milk and some cream if desired, one fifth of bourbon whiskey and stir well.
It is best to stir the batter and the milk before adding the liquor. Add at least 1 quart vanilla ice cream, Dip it in by spoonfuls, stirring until the ice cream is nearly all melted.
It is now ready to be served. (Approximately 50 egg nog glasses.)