Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

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  • 10 Fine, Fresh Creole Eggs
  • A Quart of Milk
  • 2 Cupfuls of Whi


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</