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Colonial Eggnog
30 punch-cup
- Difficulty
Easy
Published 1966
Ingredients
10 ¾ cup 4 cups
Method
Beat the egg yolks in the top part of a double boiler. Blend in one-half cup of the sugar. Stir in the milk slowly. Cook over hot water, stirring constantly, until the mixture coats a metal spoon. Chill thoroughly.
Add the salt to the egg whites and beat until stiff. Gradually beat the remaining sugar into the egg whites. Fold the egg whites into the egg
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