Enfield Shaker Creamy Egg Nog
ENFIELD SHAKER VILLAGE, NEW HAMPSHIRE
For each person:
1 tablespoon white sugar
1 tablespoon whiskey (or brandy)
1 tablespoon rum
2 quarts heavy cream for each dozen eggs
Separate egg yolks and whites. Begin by beating the yolks in a large bowl until they are light yellow in color. Work in the sugar first, then add the whiskey and rum. Let this mixture stand for 15 to 20 minutes. While waiting, beat the egg whites in another bowl until they form stiff peaks. Add to the first bowl two quarts of heavy cream for each dozen eggs, stirring slowly. Fold in the the stiffly beaten egg whites. Refrigerate until ready to serve. Garnish with grated nutmeg. SERVES 12-18 for every dozen eggs.
COOKING SUGGESTIONS: Start with fresh eggs and keep them refrigerated. Or, buy pasturized eggs (sold next to regular eggs in your grocery store). For a slightly smokey and delicious flavor, use bourbon whiskey, rather than rye or scotch whiskey. For a richer flavor, use gold or dark rum; avoid white or flavored rum.
STORAGE PRECAUTIONS: While homemade eggnog is better tasting than the store-bought version, consider the US Center for Disease Control (CDC) recommendation: “Eat or refrigerate eggs and foods containing eggs promptly after cooking. Do not keep eggs or foods made with eggs warm or at room temperature for more than 2 hours, or 1 hour if the temperature is 90°F or hotter.”
This recipe first appeared in The Best of Shaker Cooking, edited by Amy Bess Miller and Persis Fuller (New York: Macmillan Publishing Co., Inc. 1970), based on Shaker manuscript recipes, 19th century Shaker almanacs, and the Shakers’ own publication, “The Manifesto”. The Best of Shaker Cooking is still in print and available from Amazon or purchased from the Enfield Shaker Museum gift shop.