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Eggnog

6 eggs separated
250g sugar
1800ml thick cream
60ml whiskey, brandy or rum
Dashes of cinnamon or nutmeg

Method

Beat egg yolks and sugar together until they are senseless (or lemon-colored). Set aside while you beat the egg-whites stiff followed by some harshly thrashed cream. Dump all this into the yokes along with your choice of liquor. Then chill and chillout!


Loads of calories, high in fat but who cares?
Try as a substitute for breakfast when you feel you can't make it through to lunch.
Just remember to turn off the iron off when you consuming this quantity.

History of the eggnog

The first recorded mentions of it being in the 17th century. The name 'eggnog' was first recorded in the 19th century, but at the time the drink was already popular on both sides of the Atlantic. Eggnog as we know it was a variation on an old British drink called posset, a combination of hot milk, eggs and ale or wine. Mainly a drink for the aristocracy due to the inability of peasants to purchase the milk and eggs required to make it, early eggnog was often mixed with ale or brandy. This explains the origin of the nog part of the name, as noggin was a Middle English term for a strong ale. The drink was also occasionally called Egg Flip.

(Recipe adapted from Yahoo Questions Image source egg)

Handy Hint Hysteria Treatment - Cold water - pretty freely applied is the best thing indicated in these cases. If it is a result of morbid mental action and partly, if not wholly, under the patients control. In such cases, the dread of a dash of cold water and drenching will act as a wholesome check. (Encyclopedia of Health and Wealth p 16 A Handbook of General Information, Secret Remedies and Household Recipes. Published sometime in the early 1900's)

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