White Egg Nogg

Name: White Egg Nogg
Cuisine: Tennessee
Ingredients: 1 egg white; salt; 3 heaping spoonfuls sterilized cream; 2 tablespoonfuls powdered sugar; 1 gill French brandy; more than 1 gill vermouth

Origin: Clarksville, Tennessee

Source: Martha McCulloch-Williams, 1913

Ingredients

1 egg white
salt
3 heaping spoonfuls sterilized cream
2 tablespoonfuls powdered sugar
1 gill French brandy
more than 1 gill vermouth

Instructions

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 that has been whipped light. Beat in two tablespoonfuls of powdered sugar, then add a gill of the best French brandy.
Variant: Omit the sugar and mix with the frothed egg and cream more than a gill of vermouth, using French or Italian according to taste.