Eggnog (also known as milk or egg milk punch) was originally made of milk or cream, sugar, raw eggs, some type of alcohol, and various spices.

Today you can buy many types of commercially prepared eggnogs including those that use almond, rice, or coconut milk.

NOTE: Many of the recipes spelled Egg Nogg with two ‘gs’ at the end. I rather like it as it matches the two ‘gs’ in the word “egg.”

INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS:

EGG-NOGG
Beat till very light and thick, the yolks only of six eggs. Gradually stir the eggs into a quart of rich unskimmed milk, and add half a pound of powdered loaf sugar,* a half pint of brandy, and a grated nutmeg. Next beat three whites of the eggs by themselves, and stir them quickly into the mixture. Divide it into two pitchers, and pour it back and forward from one pitcher to the other till it has a fine froth. Then serve it in a large china bowl with a silver ladle in it, and distribute it in glasses with handles.

*loaf sugar – sugar sold in a hard block, which has to be broken and then pounded into sugar granules.

CHRISTMAS EGG-NOGG
Have all ingredients, eggs, sugar, brandy, and whiskey, thoroughly chilled before beginning, and work very, very quickly.

Beat the yolks of eighteen eggs very light with six cups of granulated sugar, added a cup at a time. When frothy and pale yellow, beat in gradually and alternately a glassful at a time, a quart of mellow old whiskey, and a quart of real French brandy. Whip hard, then add the whites of the eggs beaten till they stick to the dish. Grate nutmeg over the top, and rub the rims of the serving glasses with lemon or orange rind cut into the fruit. The glasses and spoons should be ice-cold. Fill carefully so as not to slop the sides, and serve at once.

If wanted for an early morning Christmas celebration, beat up yolks and sugar the night before, stand on ice along with the liquor, and keep the unbeaten whites likewise very cold. At morning, freshen the yolks a little, then add the liquor, and at last the whites newly frothed. This is the only simon-pure Christmas egg nogg. Those who put into it milk, cream, what not, especially rum, defile one of the finest among Christmas delights.

OLD VIRGINIA EGG-NOGG
Carefully break two dozen fresh eggs, separating the whites from the yolks. Add one and one-half pounds powdered sugar to the yolks and with a strong spoon, beat until very light. Gradually add two dessert spoons of powdered mace or nutmeg.

Next, add two pints cognac brandy or Santa Cruz rum, pouring in slowly, stirring actively at the same time; after which add one gallon rich milk in a like manner.

Meanwhile—having whipped the whites of the eggs with an egg-beater into a light froth—pour the egg-nogg into a bowl, add the white froth, and decorate with crimson sugar or nutmeg, and serve. The foregoing proportions will be sufficient to make fourteen pints of very superior egg-nogg.

FORT McDOWELL EGG-NOGG
Use one egg and one-half pint of milk to each person. A teacup of sugar should be added to every quart of milk, and one-half pint of best brandy. Beat the yolks, add the sugar, and beat till it is a froth-like cake. Then add the brandy, then well-beaten whites, then the milk. Whipped cream in place of the milk is very nice, or half cream and half milk.

FOAMY EGG-NOGG
Separate the yolks and whites of two eggs. Mix the yolks with one tablespoon sugar, one-half cup cream or milk, and two tablespoons fruit juice or one-half teaspoon vanilla, and beat thoroughly. Beat the whites stiff and fold into the first mixture, retaining a tablespoon of the beaten white. (A small piece of red jelly beaten into the egg white makes this drink very attractive). Pour into a tall glass, put the remaining white on top, and serve.

WHITE EGG-NOGG
For invalids, especially fever patients. Whip the white of a new laid egg as stiff as possible with the least suspicion of salt. Add to it three heaping spoonfuls of sterilized cream whipped light. Beat in two tablespoons powdered sugar, then add a gill* of the best French brandy. A variant is to omit the sugar and mix with the frothed egg and cream more than a gill of vermouth, using French or Italian, according to taste.

*gill – four ounces in the U.S. and five ounces in the U.K.

JUNKET EGG-NOGG
Beat the white and yolk of egg separately, very light, then blend the two. Add one tablespoon sugar dissolved in 2 teaspoons rum, brandy or wine. Heat one cup milk lukewarm, stir into the egg mixture, and add quickly one-half Hansen’s Junket Tablet* dissolved in cold water. Pour into small warm glasses, and sprinkle grated nutmeg over the top. Stand in warm room undisturbed until firm, and then put on ice to cool. This can be retained by the most delicate stomach.

These tablets were a commercial Rennet Extract. sold by the Junket Company.

You can read what rennet is on this blog post. 

FROZEN EGG-NOGG
Put one quart of milk, a good sized stick of cinnamon, six cloves and six whole allspice in a double boiler and scald. Beat the yolks of a dozen eggs until thick and light, gradually adding two cups of sugar, beating constantly. Add one-half teaspoon each of salt and nutmeg. Strain the spices from the milk and pour the milk slowly into the egg mixture and continue beating. Cook over hot water, stirring constantly until thick enough. Remove from the stove, cool, then add three pints thick cream and freeze slightly. When about to serve, add one-fourth cup each of Jamaica rum and cognac.

ORANGE EGG-NOGG
This recipe for egg nogg requires orange for its flavoring, but any fruit juice may be substituted if desired. Pineapple and apricot juices are exceptionally good.

Mix one-fourth cup cream, one-fourth cup milk, one egg, and one tablespoon sugar. Beat well with an egg beater, and continue beating while adding the juice of two oranges. Serve in a glass over crushed ice.

photo from Deposit Photos

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Do You Like Fresh Egg Nog? Please Leave a Comment Below.

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VINTAGE COOKING from the 1800s ~ EGGS
by Angela A Johnson

How did people cook and store eggs without electricity?
This book tells how to determine freshness, how to cook, and how to preserve eggs.

Recipes include Fried, Poached, Baked, and Boiled Eggs, Omelets, Soufflés, Egg Balls, Custards, Puddings, Dressing, Sauces, Creams, Drinks, and more…..

Available from these online Retailers: Amazon, Kobo, Apple, Barnes&Noble, Scribd, 24 Symbols,  Playster, Angues & Robertson, Mondadori Store, and more.

Also available as  Regular Print and Large Print on Amazon.

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