1930 The Art of Drinking What and How by Dexter Mason

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THE ART OF DRINKING

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EGGNOG

33 strictly fresh eggs

36 good size cocktail glasses of whiskey

1 cup of Jamaica rum

33 level tablespoons of sugar

1 quart of double cream

3 quarts of milk

3 grated nutmegs.

Beat the yolks of the eggs thor–

oughly, adding a little sugar at a time.

Add the liquor a little at a time after the

sugar is all used. Keep on beating. Now

beat the whites of the eggs. Add one–

hal f to the mixture. Add the milk and

one-half of the cream. Beat in thor–

oughly. Add the remainder of the white

of eggs, and last add the rest of the cream

whipped stiff. Sprinkle the grated nut–

meg on top. This recipe will serve about

50 people.

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