1 oz brandy (1 pint)
1 oz rum (1/2 pint)
1 oz madeira (1/2 pint)
1 egg (12)
1 tsp sugar (2 cups)
3/4 cup milk (3 pints) -or-
2 oz heavy cream (3 pints)
1 nutmeg
A Recipe for
Baltimore Eggnog
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
This Recipe for Baltimore Eggnog is one of thousands in the Recipes-to-go Drink Cookbook.
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
If you enjoy this Baltimore Eggnog Recipe - you should enjoy the recipe collections you can find on the websites below:
Herb Tip |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
This is a recipe for Baltimore Eggnog from the recipe cookbook of Recipes-to-go (Drink)
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
Food Tip |
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
| Josh Billings |
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
Shake with ice, and strain into a collins glass or a highball
glass. If heavy cream is used, you may want to top the drink with
milk. Dust the surface with lots of nutmeg
The recipe above is for one drink only, but the measurements in
parentheses will make about 30 servings.
Serves: 1
Baltimore Eggnog Recipe brought to you by Recipes To-Go