On 11/19/2012 4:59 PM, Dave Smith wrote:
> On 19/11/2012 4:49 PM, jmcquown wrote:
>
>>> Why bother? Because home made tastes better???
(snip)
>> My recipe for egg nog (from memory) starts off with 18 eggs separated,
>> whites whipped to a froth in a five gallon plastic bucket. I do not
>> need that much egg nog!
>>
>
> And.,... there is no way that recipe can be reduced?
>
>
I only made it once (gave it away as gifts, which is how I got the
recipe in the first place). I never tried to adjust the quantity.

Here's the recipe, and it's a two gallon bucket (see, my memory is shot):

Egg Nog

18 eggs
1-1/2 lbs. sugar
2 quarts milk
1 quart heavy cream
1/5th rye whiskey
1/2 pint brandy
1/2 pint light rum

Separate 18 eggs. Using a 2 gallon plastic bucket and a wooden spoon
(Important! Don't use a metal spoon!) mix the egg yolks and sugar
together until you have a creamy batter. Add the whiskey, brandy and rum
and stir constantly to avoid curdling. Stir in the milk and cream until
well blended. Use a blender (he meant a hand mixer) to whip the egg
whites to a froth. Add to the mixture in bucket and fold under gently.
Pour into bottles and chill immediately. Makes 7 quarts.

Jill