Rum Eggnog

Ingredients

• 6 large egg yolks
• ½ cup sugar
• 1⅓ cup Clement rum
• 2 cup milk
• 6 egg whites, stiffly beaten
• 2 cup heavy cream, whipped
• freshly grated nutmeg
• orange peel curls

Method

1. Beat the egg yolks with the sugar until light. Stir in the rum and milk.
2. Fold in the stiffly beaten egg whites, then fold in the whipped cream.
3. Serve topped with freshly grated nutmeg and orange peel curls. (The card lists ingredients only; this is the usual method.)

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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