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"A bottle of strong beer tvch in this countrey [Norfolli] they
call 'nog'." 1693.
Eggnogs
As long ago as in the period when Shakppeare wrote
his plays we find chronicled: "Nog is a kind of strong
beer brewed in East Anglia." In writings two hundred
years later we find records of such a brew as egg-nog
in which "the white and yolk of eggs are stirred with
hot beer, cider, wine, or spirits."
In 1825 New Yorkers read in a newspaper called
Brother Jonathan, that the "egg-nog had gone about
rather freely" at a certain party. A score of years later
A. O. Hall, stopping at the old St. Charles Hotel while in
the Crescent City gathering material for his Manhattaner
in New Orleans, popular book of its day, "trembled to
rhinlf of the juleps, and punches, and nogs, and soups,
consumed in the dining-room of that famed hostelry.
Much liquor has flowed over the bars since Nog was
originally described as an ale brewed in East Anglia,
now modern Norfolk and Suffolk in England. Every
egg-nog recipe today calls for milk or cream, none for
ale or hot beer. Time changes everything. Blessed be
time for some of the changes it makes in our cups of
cheer!
Following are recipes for the best eggnogs we have
ever tasted.
The sailor toasts thy charms in flip and grog; The Norwich
Weaver drinks thee deep in Nog. 1774.
Eighty-nine