CookEat Recipe
Egg Nogg
English documentary drink adaptation of printed Filippini No3269; historical quantities and modern controls distinguished. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-3269. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Health Canada advises pasteurized egg product in uncooked eggnog. Verify bowl capacity, cold chain and selected egg-equivalent units; alcohol does not kill raw-egg hazard. Limites : Eight pasteurized yolk equivalents and eight white equivalents correspond to the SAME eight source eggs, not sixteen whole eggs. Measure product equivalents according to the manufacturer. Bowl must accommodate ALL liquids and the separate floating whipped-white layer with headroom; a nominal three-quart bowl is not a guarantee of fit. Yield and foam remain unmeasured. Modern food safety: use only commercially pasteurized egg products suitable for this uncooked use according to the manufacturer; follow labelled handling, keep cold preparations refrigerated at 4°C or colder and serve promptly. If a suitable product is unavailable, do not substitute untreated raw egg. Alcohol is not pasteurization. Texture and finished yield remain unmeasured.
Method
Steps
Step 1
In bowl with at least three-quart capacity, beat EIGHT pasteurized yolk equivalents with eight tablespoons sugar; gradually whisk in pint old brandy, three dashes Jamaica rum and TWO QUARTS pasteurized milk. Whisk two-to-three-minute source guide.
Step 2
Beat the whites from those SAME EIGHT pasteurized egg equivalents to stiff froth separately; pour the foam OVER the mixed egg-nogg without folding it into the liquid. Select commercially pasteurized yolk/white products and record actual volume equivalents. Keep refrigerated rather than historic unspecified “cool place” and serve cold promptly.
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