Difference between revisions of "Fred's Eggnog"
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Martina]] | |||
[[Category:Christmas]] | |||
[[Category:Beverages]] | |||
Refrigerate if possible at least 30 minutes before serving. | |||
==Ingredients== | ==Ingredients== | ||
{| border="1" | |||
|- | |||
|'''Full''' | |||
|'''one-half''' | |||
|'''one-quarter''' | |||
|- | |||
|24 eggs separated | |||
|12 | |||
|6 | |||
|- | |||
|2 cups of sugar | |||
|1 | |||
|1/2 | |||
|- | |||
|1 quart bourbon | |||
|1 pint | |||
|1/2 pint | |||
|- | |||
|1 pint brandy | |||
|1/2 pint | |||
|1/4 pint | |||
|- | |||
|1 quart heavy cream | |||
|1 pint | |||
|1/2 pint | |||
|- | |||
|2 quarts milk | |||
|1 quart | |||
|1 pint | |||
|- | |||
|1 quart vanilla ice cream | |||
|1 pint | |||
|1/2 pint | |||
|} | |||
==Directions== | ==Directions== | ||
# | # Beat the egg '''yolks''' and sugar until thick and pale yellow. | ||
# Add the bourbon and brandy and stir thoroughly thus "cooking" the eggs. | |||
# Add the cream and milk and continue whipping. | |||
# Break up the ice cream and add. | |||
# Beat the egg whites until stiff and fold in. | |||
# Refrigerate if possible at least 30 minutes before serving. | |||
# Sprinkle lightly with nutmeg. | |||
==Notes== | ==Notes== | ||
This is a drinkable eggnog, but speaks with authority. | |||
This is from the official archives of the Stanford University Office of Admissions. | |||
Fred Hargadon, Stanford's former dean of admissions, credited this recipe to "Helen Corbitt." | |||
[[User:Martina|Martina]] 05:29, 6 December 2009 (UTC) | [[User:Martina|Martina]] 05:29, 6 December 2009 (UTC) | ||
Revision as of 22:50, 5 December 2009
Refrigerate if possible at least 30 minutes before serving.
Ingredients
| Full | one-half | one-quarter |
| 24 eggs separated | 12 | 6 |
| 2 cups of sugar | 1 | 1/2 |
| 1 quart bourbon | 1 pint | 1/2 pint |
| 1 pint brandy | 1/2 pint | 1/4 pint |
| 1 quart heavy cream | 1 pint | 1/2 pint |
| 2 quarts milk | 1 quart | 1 pint |
| 1 quart vanilla ice cream | 1 pint | 1/2 pint |
Directions
- Beat the egg yolks and sugar until thick and pale yellow.
- Add the bourbon and brandy and stir thoroughly thus "cooking" the eggs.
- Add the cream and milk and continue whipping.
- Break up the ice cream and add.
- Beat the egg whites until stiff and fold in.
- Refrigerate if possible at least 30 minutes before serving.
- Sprinkle lightly with nutmeg.
Notes
This is a drinkable eggnog, but speaks with authority.
This is from the official archives of the Stanford University Office of Admissions.
Fred Hargadon, Stanford's former dean of admissions, credited this recipe to "Helen Corbitt."
Martina 05:29, 6 December 2009 (UTC)
