Purefoy Hotel

Purefoy Eggnog Recipe from 1941 | Delicious Historic Cocktail

Posted by Pam on
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Purefoy Eggnog

Recipe from the Purefoy Hotel Cook Book Talladega Alabama 1941
Print Recipe
Servings: 12
Course: Drinks
Ingredients Method

Ingredients
  

  • 1 dozen eggs
  • 1 cup sugar
  • ½ pt Apricot Brandy
  • 1 qt whipping cream

Method
 

  1. Beat egg yolks well, about one-half hour if hand beater is used.
  2. Gradually beat in half the sugar.
  3. Gradually add brandy very, very slowly beating constantly. Brandy may be used in less portion than stated above according to taste.
  4. Beat egg whites stiff. Beat in remaining sugar. Fold in whipped cream and whites.
  5. If an old time thin eggnog is desired add one quart of milk to this same recipe.
  6. Without milk, this recipe makes ample servings for 12 to 14. Sprinkle with nutmeg, if desired.

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Published by Pam

Blogger since 1999, hiker, camper, and lover of the outdoors. I research old cookbooks, newspapers, and journals recreating things I discover like old recipes. More information can be found over on my About Me page!

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