Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 10 Fine, Fresh Creole Eggs
  • A Quart of Milk
  • 2 Cupfuls of White Granulated Sugar
  • A Gill of Fine French Cognac
  • A Grated Nutmeg


Beat the yolks to a cream, add the sugar, and beat to a cream. Blend all thoroughly, beating till very, very light. Now pour over the boiling milk, stirring well. When thoroughly blended add the whites of the Eggs, beaten to a stiff froth, and the Liquor, and serve hot. This Egg-Nog is also served cold by the Creoles at New Year’s receptions. At the famous Christmas and New Year Reveillons it is served hot. The Liquor may or may not be added, according to taste.