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 II

Recipe By :Irma S. Rombauer and Marion Rombauer Becker
Serving Size: 3/4 cup
Servings: 21
Yield: 1 gallon
Preparation Time: 1:00
Start to Finish Time: 25:00
Categories : Beverages, Christmas, Holiday

Description: Less powerful, less fluffy than Eggnog in Quantity I, and a boon to the creamless houshold.

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


Amount Measure Ingredient -- Prep Method
12 large eggs
1 pound confectioner's sugar
1/2 teaspoon salt
1/4 cup vanilla
8 cups evaporated milk
3 cups water
4 cups dark rum -- brandy, bourbon, or rum
freshly ground nutmeg


  1. Beat eggs until light in color.
  2. Gradually beat in confectioner's sugar, salt and vanilla.
  3. Dilute evaporated milk with the water. Stir into mixture.
  4. Stir in the selected alcohol.
  5. Cover the nog closely and let it ripen in the regrigerator for 24 hours.
  6. Stir again prior to serving. Serve sprinkled with freshly grated nutmeg.

Source: Joy of Cooking (1984) P 65
Copyright: The Bobbs-Merrill Company, Inc

Per Serving (excluding unknown items): 360 Calories; 10g Fat (35.0% calories from fat); 10g Protein; 32g Carbohydrate; 0g Dietary Fiber; 149mg Cholesterol; 194mg Sodium. Exchanges: 1/2 Lean Meat; 1 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

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