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A traditional Southern beverage recipe. The source of this recipe is the Kentucky Receipt Book, published in 1903. The author is Mary Harris Frazer. It would have been familiar to the early residents of Old Louisville |
Eggnogg.
One quart cream yolks of 3 eggs, 5 tablespoonfuls granulated sugar, 7 wine glasses whisky, 1 wine glass rum. Beat yolks light, then add sugar and stir until smooth; add whisky and rum. Have cream beaten stiff and stir in very lightly Set in a cool place and it will keep many hours.
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