Southern Egg Nog
"... It does not separate easily. Serve in tall glasses-for "holiday time," the traditional Southern
Egg Nog to serve your most discriminating guests."
5 eggs 6 tablespoons whisky or brandy and maybe a little more
1/2 pint whipping cream 5 rounded tablespoons sugar
The night before, or hours before you wish to serve the nog, separate the eggs. Beat yolks and add
the whisky gradually, cover tightly and refrigerate. This will be a jelly-like mass. Refrigerate the
whites also, covered.
When ready to serve the egg nog, remove egg whites from refrigerator to bring to room temperature.
Whip cream stiff and refrigerate. Now beat egg whites, adding sugar gradually, a tablespoon at a
time. Continue to whip until meringue consistency. Quickly remove the whisky-yolk mixture from
refrigerator and fold into whipped cream gently; stir no more than necessary. Now pour this mixture
over whites and fold in. Serves 4 to 6.
Mildred Evans Warren The Art of Southern Cooking (Now out of print).
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