A Bowl Of Egg Nogg Recipe
The A Bowl Of Egg Nogg is a vintage egg nogg recipe from Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882. The original wording is preserved here beside a modernized version for easier mixing.
Source: Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882 . Original wording preserved.
Original Recipe
Use a very large bowl. 2 dozen eggs and 3 pounds of sugar beaten together until they form the consistency of a thick cream, then pour in 4 quarts of Brandy, 1 quart of St. Croix Rum, 3 gallons of milk, mix well together and grate nutmeg on top.
Modern Recipe
Ingredients
- 24 eggs
- 3 pounds (1.36 kg) sugar
- 4 quarts (3.78 L) brandy
- 1 quart (946 ml) St. Croix rum
- 3 gallons (11.36 L) milk
- Nutmeg (grated)
Instructions
Beat the eggs and sugar together until creamy. Add the brandy, rum, and milk. Mix well and grate nutmeg on top. Serve from a large bowl.
