Rosalie Robison Risk
3 eggs, separated
Dash allspice
2 cups milk, chilled
1/4 tsp cinnamon
1 cup light cream, chilled
1/8 tsp nutmeg
Nutmeg to garnish
Combine sugar, allspice, cinnamon, and 1/8 tsp nutmeg in a small bowl. In large bowl of electric mixer, at high speed, beat egg whites until soft peaks form. Gradually beat in half of sugar mixture until stiff peaks form. In small bowl, beat egg yolks until lemon-colored. Gradually beat in remaining sugar mixture until thick and smooth. Thoroughly fold into whiles. Stir in milk and cream; mix well. Serve well chilled, each serving sprinkled with nutmeg. Serves 12.
I always double it, and use canned milk for some of the cream. I also add 2 tsp rum flavoring!
Source: McCall's Cook Book, 1963. I use this recipe for our traditional eggnog on Christmas Eve when we sit around the tree and listen to the tape, 'A Christmas Carol' with Basil Rathbone, which was recorded from Grandfather Risk's old 78 rpm records. This has been a Risk family tradition since Paul II was a little boy and is continued today by all the Risk families.
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