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Homemade Eggnog


This recipe comes from the Little House Cookbook: Frontier Foods from Laura Ingalls Wilder's Classic Stories.

I made it twice with my Little House Cooking class recently, and it was a such a huge hit that we've made it a favorite at home, too. It's very easy, and would be a great addition to your Thanksgiving and Christmas gatherings. This recipe makes about 1/2 gallon.


6 eggs, separated
1/2 cup sugar
1 quart milk
2 cups heavy cream
1/2 tsp nutmeg

Beat the egg yolks and sugar until thoroughly blended. Slowly beat in the milk, then add the cream. Refrigerate this mixture while you beat the egg whites until they form soft peaks. Pour cold egg mixture into bowl and scrape egg whites onto the surface, blending some in gently. Sprinkle nutmeg on top. (We found that when it is stored in the fridge for a few hours, it tastes even better!)


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