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Hopkins Neolithic Egg Nog

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Category: Holiday

 Ingredients List

  • 12 Egg whites
  • 1/2 c Sugar
  • 12 Egg yolks
  • 1 c Sugar
  • 1/4 ts Salt
  • 4 c Heavy cream, beaten
  • 4 c Milk
  • 4 c Bourbon
  • 1 c Dark rum
  • -e.g., Myers's Rum


Beat whites stiff; beat in about 1/2 cup sugar.

Beat yolks until very light with about 1 cup sugar and the salt. Combine
and stir until thoroughly blended. Add cream, then milk, then Bourbon. Beat
well. Add rum. Store in a cold cellar for a week.

Serve with freshly-grated nutmeg. The egg nog should be ladled from the
bottom of the bowl, and never stirred, in order to maintain its layered


* Traditional layered eggnog with bourbon and dark rum This is the egg
nog that was served at the Hopkins Neolithic Xmas Party, a party that some
friends used to have every year. We now serve it for our Winter Solstice
celebration. It's purported to come from the original "Fanny Farmer
Cookbook." Yield: Serves 15-20, inebriates 6.

* An alternate method, preferred by some, is to make a creamy, non-layered
egg nog by stirring gently every day.

: Difficulty: easy.
: Time: 5-10 minutes preparation; 1 week aging.
: Precision: Approximate measurement OK.

: Ed Gould mt Xinu, 2910 Seventh St., Berkeley, CA 94710 USA
: {ucbvax,decvax}!mtxinu!ed
: "A man of quality is not threatened by a woman of equality."

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