10 eggs
1/2 level teaspoon salt
275 g sugar
4 deciliter cognac
1 1/2 level teaspoons vanilla essence, (extract, i think)
Directions
Separate the eggs and beat the yolks with the salt and the sugar,
until the mixture is thick and creamy. Beat in the cognac, very
slowly and put the mixture into a double saucepan. Heat gently,
whisking all the time until the advocaat is warm (not hot) and thick.
Remove the pan from the heat and stir in the vanilla essence. Pour
into a jug. Advocaat is served in a glass and eaten with a teaspoon.
It can also be topped with whipped cream.
Also, might I add, that advocaat is nothing like the eggnog here in
America...it is thick and creamy---not foamy at all. Boy, is Advocaat
delicious!
(I usually get a bottle of it from the Dutch-America store and skip
the above...:)
This delicious Dutch drink is actually eaten with a spoon!
One more from FROM HOLLAND WITH LOVE...the Dutch National
drink!!<
Food & Wine RT [*] Category 6, Topic 33 Message 6 Mon Jan 04, 1993
J.BOLLER [Jacquie] at 21:29 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005
Servings: 12 servings
Advocaat (Dutch Eggnog) Recipe brought to you by Recipe Ideas
Categories: Beverages
The History of Recipes
It is possible to track the history of written recipes way back into history, at least as far as the early Egyptians, and possibly even further than that. However, generally, these early records were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe discovered, according to experts in ancient history is a series of ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Progressing into The time of the romans around 25BC a man called Apicius compiled a number of scripts which described recipes prepared by wealthy roman citizens. In his works, he recounts how the meals were split into starters, main course and dessert, something that is very familiar to us today. This early Roman chef describes how the cooks of his times were skilled in the use of many different herbs and spices, including a few that will be familiar to modern chefs such as bay, mint and asafoetida. Moving on, there are two interesting cookery books which date from the fourteenth century : a book called `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, they are not about the indian food that appears on menues today, but rather recipes for the types of food enjoyed by the nobility of that time. Later, in the 15th century, knights returning from the crusades brought us many new spices and herbs from Arab cooking, including spices like parsley, basil and rosemary. The introduction of these new culinary ideas led to an increase in recipe publications, some of which are now in private collections. Like it or not, the introduction of TV brought us celebrity chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes like those on our web site. |
We hope you enjoy this Advocaat (Dutch Eggnog) recipe.
