REAL old-fashion eggnog
Posted on November 30, 2016 by bob in A Gracious Plenty
It can be difficult for a 70-year-old recipe to hold-up in the modern world; ingredients may not be available, or cooking methods practiced at the time may no longer be in vogue. Such is not the case with this month’s recipe for eggnog, comprised of classic ingredients and common preparation
methods. Provided by Cecelia Deep Ryals, her mothers eggnog recipe dates from the 1940s.
“I remember pulling a step stool into the kitchen when I was five or six years old,” said Ryals recently. “I’d help mother separate the eggs.”
Jean Griffith Deep (L) passed her eggnog recipe to daughter Cecelia Deep Ryals (R). Father Toofie (C) was a well-known restaurateur.
There’s a long history of cooking in the family. Ryals is the daughter of the late Toofie Deep, who was a co-owner of The Sahara Restaurant, one of Montgomery’s renowned family-owned dining spots dating from the early 1950s.
“We’d go to midnight Mass on Christmas Eve and get home about 2 a.m.,” Ryals remembers, at which time her mother would start preparing the eggnog. “She’d make two gallons, one with alcohol and one without.”
With all the youngsters around her house during the holidays, Ryals keeps her eggnog plain, making a gallon each year. Except last year.
“I’m already being told that I WILL be making it this year,” she chuckles. “My family is demanding it.”
If there’s any left over after the holiday festivities, Ryals gives it good stir and places it in the freezer, eventually yielding eggnog ice cream.
Old Fashioned Eggnog
— 1 dozen large eggs, separated
— 1 box confectioners sugar, sifted
— 1 qt whipping cream
— 1/4 to 1/2 c bourbon (or to taste, as desired)
— Nutmeg (to taste, as desired)
Prior to beginning eggnog, have all mixing bowls chilled in refrigerator.
Separate eggs and set aside (yolks in smaller bowl). Sift sugar and set aside. Beat egg whites to soft peak, then gradually add 1/2 box sugar and beat to a stiff peak. Set aside. Rinse and dry beaters. Beat whipping cream to a soft peak, then add remaining sugar until a stiff peak. Do not whip too long or it will turn to butter. Rinse beaters again, then beat egg yolks and add bourbon slowly. Fold whipping cream and egg white with egg yolks alternately. Do not fold too hard.
Serve in cups and top with nutmeg. Do not make too many hours in advance as eggnog will separate.
