Austin At Large, In The Kitchen
It's an interesting phenomenon among serious to Chefs that Cookbooks become anthropological documents, not just cheat sheets for recipes. One of my favorites is Talk About Good! Le Livre de la Cuisine de Lafayette, which was passed on to me by my mom when I moved to China. It was published by the Junior League of Lafayette, Louisiana, in 1967. Here's their recipe for Eggnog - a pure and unadulterated classic!
COLD EGGNOG
(Sufficient for Ten People)
6 fresh eggs
1/2 lb. granulated sugar
1 1/2 oz. rum
1 pint bourbon
1 pint heavy cream
1 pint [whole] milk
Beat yolks of 6 eggs. Beat whites separately adding 1/2 pound sugar to the whites. Add well-beaten yolks to whites and beat both thoroughly together. Stir in 1 1/2 ounces rum. Add 1 pint whiskey, 1 pint heavy cream, 1 pint milk. Stir all ingredients well. Sprinkle nutmeg over top.
contributed by Mrs. Ronald Andrus
clipped from: www.austinatlarge.org