Egg nog, little house style
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Eggs, separated | |
| ½ | cup | Granulated sugar |
| 1 | quart | Homogenized milk |
| 2 | cups | Heavy cream |
| ½ | teaspoon | Freshly ground nutmeg |
Directions
Beat the egg yolks and sugar in the bowl until thoroughly blended.
Slowly beat in the milk, then stir in the cream. Refrigerate this mixture while you beat the egg whites on the platter until they stick to it and form soft peaks. Pour the cold egg-milk mixture into the milk pail or punch bowl and scrape the egg whites onto the surface, blending some with a few deep strokes of the spoon. Sprinkle the nutmeg over the foamy surface and carefully dip into cups so as not to disturb the foam.
From: Little House Cookbook, by Barbara M. Walker