1 qt non-fat milk
4 eggs, lightly beaten
1/4 cup powdered sugar
1 tsp vanilla extract
1 ground nutmeg for garnish
Directions
In a heavy saucepan, combine milk, lightly beaten eggs and powdered
sugar, and mix well using a wire whisk. Slowly bring to a simmer,
over low heat, for 5 minutes, stirring frequently with the whisk.
Remove from heat. Add vanilla extract and mix well. Refrigerate
until cold.
To serve, heat eggnog in the microwave, garnish with nutmeg, and
serve warm as a morning drink.
For a cold variation, pour mixture into blender container and add
one cup of crushed ice. Blend until frothy.
Makes 10 one cup servings.
Servings: 10 servings
Cooked Eggnog Recipe brought to you by Recipe Ideas
Categories: Beverages
The History of Recipes
We can track the history of `recipes` back into the distant past, in truth as far back as the Egypt of the Pharoahs, and possibly even further than that. In practice though, these, ancient cook books were just very basic hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe found, according to experts in ancient history is a collection of clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Later on, in Roman times around 25BC a man called Apicius assembled some documents which described recipes cooked by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, a very modern way of dining. This early Roman chef tells us how the cooks of Roman times were skilled in the use of a wide range of aromatic flavors, including a few that will be familiar to modern chefs like basil, rue and asafoetida. Later on, there are two books published in the 14th Century ; a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these have no connection with the indian curry that we all know today, but rather descriptions of the types of food enjoyed by the rich people of those days. Later on in the 1400s, the Crusaders brought back many new foods and spices from the Middle-East, such as parsley and basil. The introduction of these new culinary ideas prompted an explosion in books on cooking, most of which are now in academic collections. For the next few years, the powerful families of Europe tried to offer the most extravagent banquests, and as a result cooks and their recipe collections increased in prestige. However, it wasn`t until the 19th century that fine cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and publishing recipes that were common in the better off homes of the day. By the advent of the twentieth century, recipe publications were starting to become popular as a result of increased literacy, people having more free time and a general increase in wealth. The introduction of the TV brought us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Cooked Eggnog recipe.
