The Bar-tender's Guide/Baltimore Egg Nogg
Baltimore Egg Nogg.
(for a party of ten.)
- Take ½ pint of brandy (or Jamaica Rum).
- Take 2 wine-glasses of Madeira wine.
- Take 6 pints rich milk.
- Take 10 eggs.
- Take 10 tea-spoonfuls powdered sugar.
- Take ⅔ nutmeg, grated.
Beat the yolks of the eggs and the sugar together to a cream; add the nutmeg, well mixed in; then add the brandy (or rum) and the wine. Have the whites of the eggs ready beaten to a stiff froth, and beat them into the mixture; then stir in the milk gradually beating up the mixture all the while. Place the bowl in a vessel containing ice, as directed on page 15.