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George
Washington's Christmas Eggnog
Martha
Washington's Booke of Cookery and Booke of Sweetmeats
The family cookbook Martha Washington kept and used for fifty
years, with over five hundred classic recipes.
INCIDENTAL
FACT: Like many of our own ancestors handing down the family
recipes, our forefather neglected to mention one important
detail when writing down his recipe.While he was clear on
the exact amount of brandy, whiskey, rum, and sherry to
be used , he failed to include the number of eggs. So for
that part, we're all left to wing it a bit....I'd suggest
using 8 eggs, separated.
Mix
liquor first, then separate yolks and whites of eggs. Add
sugar to beaten yolks, mix well. Add liquor to mixture drop
by drop at first, slowly beating. Add milk and cream, slowly
beating. Beat whites of eggs until stiff and fold slowly
into mixture. Let set in cool place for several days. Taste
frequently.
Cups
for Cocoa
Cozy up to these charming hot chocolate
mugs from Rosanna Bowles. With "hot chocolate" written
seemingly of chocolate syrup across the ceramic in French,
Italian, Spanish, Portuguese and English, these mugs
are perfect for every cup of cocoa or warm drink. Set
of four.
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Holiday
Drink Coasters
Original PhotoArt from
A Couple of Artists
Ingredients
One
quart cream
One quart milk
One dozen tbsp. sugar or Sucanat (1/2
c.)
One pint brandy (2 c.)
1/2 pint rye whiskey (1 c.)
1/2 pint Jamaica rum (1 c.)
1/4 pint sherry (1/2 c.)
Did
You Know?
Eggnog is a descendant of a hot
British drink of the elite, called posset, which consists
of eggs, milk, and ale or wine, ingredients too costly
for the average Brit. But it was the Colonists whose access
to dairy products and affordable rum changed the eggnog
equation forever and made it one of the most popular drinks
onthe block. The first recorded mention of egg nog in Colonial
America points to its creation in Philadelphia sometime
before 1796.
Learn more about the History of Eggnog
Sucanat is basically dehydrated sugar cane with little to no processing,
making it an excellent source of iron, calcium, vitamin
B6, potassium and chromium, which helps balance blood sugar.
Malitol is
a bit more expensive, but is a little less sweet than actual
sugar. What's nice about Sucanat is you can use in a 1:1
ratio wherever you'd use sugar. You can get more info about
using nutritious, natural sweetener substitutes for your
holiday baking here.
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