Old Virginia Eggnog

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12 eggs, separated

1 gallon cream

2 ¼ c sugar

1 c powdered sugar

1 qt brandy

1 pint rum, or brandy


Separate 12 eggs and beat 12 yolks without mercy. Add 2 1/4c sugar, alternate shots of 1 qt . finest brandy and 1 pt Jamaican rum, rich and ripe, i.e. Meyers. If rum is not favoured, bourbon may be a willing substitute. Add 3 qts cream, fold in ½ of the egg whites, beaten till moderate peaks. Beat the other whites till stiff; add the powdered sugar and the other quart of the cream. Fold in the whites. 12 hours rest in a cool place of safety will be beneficial. Partakers will need spoons as this calls for spadework. Grate nutmeg on top.