1940s Recipes + Menus
To serve 25 people, beat 2 dozen egg yolks until light and lemon colored. Add to the yolks 1 bottle (4/5 quart) brandy, 1 pint Jamaica rum, 2 pounds confectioners sugar, 3 quarts whole sweet milk, 1 quart heavy cream, and 1 teaspoon salt, beating slowly all the while during the adding of the ingredients, to allow the spirits to cook the egg yolks. Finally fold in the 24 egg whites, beaten stiff with 3/4 teaspoon freshly grated nutmeg. Eggnog may be bottled, corked tightly, and kept in the refrigerator until wanted. If so kept, the fluffiness of the egg whites will diminish but this will not harm the flavor of the drink.