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Gretchen’s Cookbook - Pennsylvania Dutch Eggnog (Eyer-Punsch) recipe
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Pennsylvania Dutch Eggnog (Eyer-Punsch)

Pennsylvania Dutch Beverage recipes

Ingredients:
1 1/2 c. Egg Beaters (6 eggs worth) 4 c. milk 1 c. sugar 1 c. rum or brandy ground nutmeg for garnish
Directions:
Beat Egg Beaters in a large bowl; add milk. Beat in sugar. Add rum or brandy. Rum can be added to individual servings if necessary - f'rinstance for the under-21 set. Garnish each cup with a grind or two of nutmeg. Adapted from Sauerkraut Yankees, by William Woys Weaver. Traditionally, eggnog is made with actual raw eggs, but what was handy (and safe) for my Pennsylvania Dutch farmwife forebears can be risky. Raw eggs can carry salmonella, not so fun; thus the need for egg substitutes.
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