Eggnog Beverage Recipe
Holiday Recipes, 1950s

6 eggs
1 cup sugar
2/3 cup rum
1 1/2 cups brandy
1 1/2 cups milk
3 cups whipped cream
Serves 20

Separate eggs. Beat yolks until very thick and light. Gradually add sugar, beating constantly. Still beating, add rum and brandy occasionally. Gradually add milk and fold in whipped cream and stiffly beaten egg whites. Store in covered jars in the refrigerator for a day before using. Sprinkle each serving with nutmeg.