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Old Maryland Eggnog
from the kitchen of Sharmagne Leland-St. John
1 quart of fresh cream
a dozen eggs separated
12 level tablespoons sugar
1 quart brandy
1/2 pint dark Jamaican rum
Use the freshest and best quality ingredients you can.
To each quart of rich
fresh cream, use one quart of good quality brandy, a half pint
of the best
dark Jamaica rum and a dozen eggs separated. With
each egg use a level
tablespoon of sugar, which should be well dissolved in the
cream before the other
ingredients are added. The whites and the yolks of the
eggs are separated and
well beaten before they are added to the cream and the sugar.
Then add the
brandy and the rum separately. Stir well as they are
being slowly added.
Please do not drink and drive. Have a Safe and Happy
Holiday Season.
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