Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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Eggnog in Quantity I

Recipe By: Irma S. Rombauer and Marion Rombauer Becker
Serving Size: 3/4 Cup
Servings: approx 21
Preparation Time: 4:00
Categories: Beverages, Christmas, Dairy
Occasion: Parties

Description: A rich and extravagent version that is correspondingly good. Some people like to add a little more spirit to the recipe remembering Mark Twain's observation that "too uch of anything is bad, but too much whisky is just enough."

Warning: Use pasteurized eggs or egg products when preparing recipes that call for using eggs raw or undercooked.


Amount Measure Ingredient -- Prep Method
12 eggs -- separated
1 pound confectioner's sugar
6 cups dark rum -- brandy, bourbon or rye, separated.
2 quarts whipping cream
1 cup peach brandy -- optional
freshly ground nutmeg


  1. Beat egg yolks until light in color.
  2. Gradually beat in confectioner's sugar.
  3. Add 2 cups of the selected liquor. (These liquors may each form the basic ingredient of the nog or may be combined to tast.)
  4. Let mixture stand covered for 1 hour to dispell the "eggy" taste.
  5. Add, beating constantly, 2-4 cups of the remaining liquor, the whipping cream and, (optionally) the peach brandy.
  6. Refrigerate, covered for 3 hours.
  7. Beat 8-12 egg whites until stiff but not dry.
  8. Fold the egg whites lightly into the other ingredients.
  9. Serve sprinkled with freshly ground nutmeg.

Source: Joy of Cooking (1984) PP 64-65
Copyright: The Bobbs-Merrill Company, Inc.
Yield: 1 gallon

Per Serving (excluding unknown items): 586 Calories; 36g Fat (73.4% calories from fat); 5g Protein; 24g Carbohydrate; 0g Dietary Fiber; 245mg Cholesterol; 75mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 7 Fat; 1 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 2130706543 0

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