Ingredients
1 oz brandy (1 pint)
1 oz rum (1/2 pint)
1 oz madeira (1/2 pint)
1 egg (12)
1 tsp sugar (2 cups)
3/4 cup milk (3 pints) -or-
2 oz heavy cream (3 pints)
1 nutmeg
Directions
Shake with ice, and strain into a collins glass or a highball
glass. If heavy cream is used, you may want to top the drink with
milk. Dust the surface with lots of nutmeg
The recipe above is for one drink only, but the measurements in
parentheses will make about 30 servings.
Servings: 1 servings
Baltimore Eggnog Recipe brought to you by Recipe Ideas
Categories: Beverages
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions back into ancient history, certainly as far back into recorded history as ancient Egypt, and possibly even further. However, mostly, these early cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe found, according to food historians are some stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Progressing into The time of the romans around 25BC a man called Apicius created some documents detailing recipes prepared by his fellow Romans. In his publication, Apicius tells us how the meals were separated into appetizers, main meal and desserts, a very modern way of dining. Aspicius recounts how the ancient chefs were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern chefs like thyme, rue and dill. Moving on, we have a couple of cookery books which date from the 1300s : a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these two books have no connection with the indian curry that we all know today, but instead recipes for the types of food eaten by the rich and wealthy people of that time. Later, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the Middle-East, including spices such as parsley, basil and rosemary. These new herbs and spices led to an explosion in books on cooking, the majority of which are now in private libraries. By the time we get to the twentieth century, cooking publications were highly popular mostly due to increased literacy, more spare time and having more money to spend. Like it or not, the introduction of TV brings us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Baltimore Eggnog recipe.
