Egg Nogg

Ingredients

• 18 whole eggs
• 6 cups granulated sugar
• 1 quart whiskey
• 1 quart French brandy
• nutmeg
• lemon or orange rind

Instructions

1. Ensure all ingredients—eggs, sugar, brandy, and whiskey—are thoroughly chilled before beginning. Work very quickly throughout.
2. Beat the yolks of eighteen eggs very light with six cups of granulated sugar, adding the sugar a cup at a time. When the mixture is frothy and pale yellow, beat in gradually and alternately a glassful at a time, the quart of mellow old whiskey and quart of real French brandy.
3. Whip hard, then fold in the whites of the eggs, beaten until they stick to the dish. Grate nutmeg over the top.
4. Rub the rims of the serving glasses with lemon or orange rind cut into the fruit. Ensure the glasses are ice-cold, as well as the spoons. Fill carefully so as not to slop the sides, and serve at once.
5. For an early morning Christmas celebration: beat the 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 add the whites newly frothed.