Egg Nog of the Commonwealth Club, Richmond, Virginia

Preparation info
    • Difficulty


Appears in

By Alice B. Toklas

Published 1954

  • About


  • 2 dozen eggs.
  • 2 quarts cream.
  • 1 quart whipping c


Separate yolks and whites of eggs. In a large bowl beat thoroughly the yolks of the eggs, then add and mix well the sugar, adding slowly. Stir and heat mixture well and stir in well the whiskey. Add cream slowly and mix thoroughly. Beat whites of eggs till stiff and mix in thoroughly, then lastly the whipped cream.

This has been used in this club for more than a hundred years, I am told