Barrington Software Incorporated

 

Eggnog
Cookbook Martha Stewart
Category Name Beverages
Servings 26
Serving Size
Yield 0 Yield Unit

Quantity Unit Pre-instructions Ingredient Post-instructions
3 Cup(s) bourbon
2 Cup(s) cognac
1/2 Cup(s) dark rum
1 Dash(es) Freshly grated

nutmeg
1 1/2 Quart(s) heavy cream
12 eggs, separated
1 1/2 Cup(s) superfine sugar
1 Quart(s) whole milk

Method

1. In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar

to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and

cognac, stirring constantly.


2. Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining

1/2 quart heavy cream until stiff, and fold in. Sprinkle with nutmeg.


Note: Raw eggs should not be used in food prepared for pregnant women, babies,

young children, the elderly, or anyone whose health is compromised.


 

 

 

 

 

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