George Washington’s Eggnog

This is the EXACT recipe George Washington got from his grandmother and served at the White house.

INGREDIENTS:

7 eggs, separated
7 jiggers (1 and 1/3 cups) bourbon
2 cups milk
7 Tbsp (heaping) sugar
1 pint heavy cream
Nutmeg, grated, to float on top of each cup

DIRECTIONS:

1. Using a standing or handheld mixer with a whisk attachment, beat the egg yolks till they are a lemon color.

2. Gradually add bourbon to egg yolks, beating vigorously until the mixture is thick enough to coat the back of a spoon. At a lower speed, whisk milk into the mixture until it resembles loose custard. The alcohol cooks the eggs (a benefit of using the classic Wild Turkey at 101 proof). The bourbon is added by pouring first into a Pyrex measuring cup, then drizzling into the yolks tablespoon by tablespoon, incorporating very well with each addition.

3. In a separate bowl, beat egg whites till stiff. Add sugar. Continue beating. Add to yolk mixture. In another bowl, beat cream till stiff. Add to mixture, folding in gradually. Store in refrigerator until serving time. When the eggnog is done, transfer it to a pitcher (with a lid that can close securely) and store in the refrigerator until the next day. You can drink it the same day you make it, but the next day the eggnog will have a luscious density with a foamy, meringue-like top, easily reincorporated by stirring with a wooden spoon. Never add ice. Always nutmeg.

Makes about 8 servings. To look adequate in a silver punch bowl—and to serve more friends—you need two batches. Don’t just double the recipe. Make one batch, clean the utensils, then make a second.

Six Recipes in One

Published in Chicago Tribune on April 20, 1952.

BASIC SWEET YEAST DOUGH:
(makes 2 coffee cakes or 4 dozen rolls)

2 packages dry granular yeast
1/2 c lukewarm water
1 tsp sugar
2 c flour
2 c milk, scalded and cooled
1/2 c butter
1/3 c sugar
2 eggs
2 tsp salt
5 c flour, about

DIRECTIONS:

  1. Dissolve yeast in water.
  2. Sprinkle 1 tsp sugar on top.
  3. Beat 2 c flour into 2 c milk until smooth.
  4. Add softened yeast and let stand until light and bubbly, about 1 hour.
  5. Cream butter and sugar together thoroughly with electric mixer.
  6. Add unbeaten eggs and salt, blending well.
  7. Then beat into the yeast mixture.
  8. Work in more flour, enough to make a soft dough.
  9. Knead until smooth and elastic on very lightly floured pastry cloth.
  10. Place dough in a greased bowl, cover and let rise until doubled in bulk in a warm place.
  11. Shape as desired and let rise again until doubled.
  12. Bake as directed for coffee cake or rolls.

VARIATIONS

PECAN ROLLS

  1. Use half of basic dough for 2 dozen rolls.
  2. Roll out to rectangle about 1/4 in thick.
  3. Spread with 2 tbsp softened butter.
  4. Sprinkle about 1/4 c brown sugar mixed with 1 tbsp cinnamon over dough.
  5. Cream together 6 tbsp brown sugar and 1/4 c softened butter.
  6. Place small amount of this in bottom and around sides of muffin pans.
  7. Place a pecan half, or 2 tsp chopped pecans in each muffin pan.
  8. Roll up as for jelly roll and cut in 1 in slices.
  9. Place cut side down in prepared pans and let rise until doubled in bulk.
  10. Bake in moderate oven, 375 F, about 15 min.

KOLACHIES

  1. Use half of basic dough.
  2. Roll to 1/2 in thickness.
  3. Cut circles with 2.5 in biscuit cutter.
  4. Make depressions in each circle with bottom of custard cup.
  5. Place pieces on greased baking sheet and spoon filling in depressions (use apricot, cottage cheese, poppy seed, or a preserve) and let rise until doubled in bulk.
  6. Bake in moderately hot oven, 400 F, for 12 to 15 min.
  7. Makes 2 dozen rolls.

CHERRY BRAID COFFEE CAKE

  1. Use half of basic dough.
  2. Divide dough into two long rolls, one twice as long as the other.
  3. Divide the longest roll into three pieces, and roll each piece into a thin roll about 18 inches long.
  4. Divide the short piece into three strips of equal length.
  5. Now braid the three 18 inch pieces and place on lightly greased baking sheet, after pinching the edges tightly.
  6. Now braid the shorter strips, pinch ends tightly, and place on top of the first braid, pressing top braid lightly onto bottom one.
  7. Let rise until doubled in bulk.
  8. Bake in moderate oven, 375 F, for about 30 minutes.
  9. When cool frost with vanilla confectioner’s sugar icing and decorate with candied cherries and pecan halves.
  10. One cup raisins may be kneaded into dough if desired.

TEA RING

  1. Use half of basic dough.
  2. Roll dough on a floured pastry cloth to a rectangle about 12 by 14 inches and 1/2 inch thick.
  3. Spread with 2 tbsp softened butter and sprinkle on 1 c chopped fruit (or 3/4 c chopped fruit and 1/4 c chopped nuts).
  4. Place the filling as near the edge as possible, then roll as for jelly roll, moistening the edge with water to make the roll hold together.
  5. Pull out dough to about 22 inches in length, place on greased baking sheet and shape into a ring.
  6. Using scissors, cut 20 or more even gashes around the outer edge, cutting almost through dough.
  7. Lift slices slightly upward and place on sides, turning every other one in opposite direction to form heart shaped sections. Press entire ring flat to make dough even in height.
  8. Cover, let rise until doubled, then bake in moderate oven, 375 F, for about 30 minutes.
  9. Before serving, trickle thin vanilla confectioner’s sugar icing around inside of ring.

CINNAMON ROLL COFFEE CAKE

  1. Use one third of basic dough.
  2. Roll to a rectangle about 1/4 in thick.
  3. Spread with 2 tbsp softened butter.
  4. Sprinkle with 1/3 c sugar blended with 1 tsp cinnamon.
  5. Roll up like jelly roll.
  6. Cut into 12 slices and place slices close together, in a well greased 9 in pie pan.
  7. Let rise until doubled in bulk, then bake in a moderate oven, 375 F, for about 25 min.

FROSTED BOWKNOTS

  1. Use half of basic dough.
  2. Roll to 1/4 in in thickness.
  3. Cut into strips 1/2 in wide and 6 in long.
  4. Brush lightly with melted butter and tie each strip in a knot, leaving the ends free.
  5. Brush lightly with diluted egg yolk.
  6. Set aside to double in bulk, about 45 min.
  7. Bake in hot oven, 425 F, 15 to 20 min.
  8. When cool, frost with vanilla or orange confectioner’s sugar icing and sprinkle on chopped nuts.

 

Ambrosia Salad

Mix:

1 bag Kraft miniature marshmallows (white or colored)
1 can mandarin oranges (or fresh)
1 can crushed pineapple (or cubed)
1 c toasted chopped pecans (or walnuts)
1 c baker’s coconut (or fresh)
1/2 c maraschino cherries (optional)
1 c halved red seedless grapes (optional)
1/2 c sour cream (or vanilla yogurt)
1/2 c whipping cream (or cool whip)(optional)
2 tbsp sugar (optional)
cinnamon (optional)
nutmeg (optional)

Optional:

diced mango
diced papaya
diced banana
diced apples

 

 

 

Hard Rolls

Ingredients:

2 packages (2 tbsp) active dry yeast
1 tsp sugar
2 c warm water
1 tbsp kosher salt
1 c gluten flour OR bread flour
4-5 c soft wheat flour OR cake flour OR pastry flour
cornmeal
2/3 c ice water mixed with 1 tbsp salt

Directions:

  1. Combine yeast, sugar and warm water in large bowl. Let stand until frothy.
  2. Mix salt and gluten flour and add to yeast mixture.
  3. Add soft wheat flour, 1 c at a time, until you have a firm dough.
  4. Remove to a lightly floured board and knead until no longer sticky, around 10 min, adding flour as necessary.
  5. Place in oiled bowl, and turn to coat the surface of the dough.
  6. Cover and let rise 2 h or until doubled in bulk.
  7. Punch down the dough.
  8. Turn out onto a floured board and knead for 2 min.
  9. Cut dough into 24 pieces and form into balls.
  10. Place on baking sheet that has been sprinkled with cornmeal.
  11. Slash the tops of the rolls.
  12. Cover and let rise until doubled, about 30 min.
  13. Place 4 custard cups of boiling water on the corners of your oven rack.
  14. Preheat the oven to 400 F.
  15. Place the baking sheet on the rack and bake for 25 to 30 min, brushing the rolls with salted ice water every 5 min during baking, or until the rolls are nicely browned and sound hollow when tapped.
  16. Remove to a rack to cool.

 

Corn Pudding

Ingredients:

10 ears corn, shucked, cleaned, scraped – get all the milk!
3 well beaten eggs
1 c milk
1/2 c cream
1 tbsp melted butter
1/2 tsp salt
1 tsp fresh ground black pepper
5 or 6 dashes Tabasco

Directions:

  1. Mix all ingredients together.
  2. Place in 1.5 qt Pyrex.
  3. Bake in preheated 350 F oven for 45-50 min, or until just firm to the touch.
  4. Enjoy!

Rice Salad

Ingredients:

3 c water
1 bay leaf
1 tsp salt
1 pinch saffron
1/2 c converted rice (?)
1/2 c oil
2-3 tbsp white vinegar
fresh ground black pepper

Directions:

  1. Bring water to boil.
  2. Add bay leaf, salt, saffron.
  3. Stir in the rice so the water never stops boiling.
  4. Reduce heat to low or warm.
  5. Cover and let cook 11-13 min.
  6. Toss with fork.
  7. Drain the rice and add oil, vinegar, and some fresh ground black pepper. Let it cook with this sauce. Then add:

Add:

2/3 c finely chopped onion
1/3 c finely chopped seeded tomato
1/2 c finely chopped celery
1/2 c finely chopped green pepper
1/4 c raisins
1/2 c pinenuts
1/3 c chopped parsley

Toss well. Add more oil and vinegar and seasoning to taste.

Spoon into salad bowl.

Decorate with sliced eggs and tomatoes.

Serve very cold.

Creamed Spinach

Ingredients:

2 packages frozen chopped spinach
1/2 small onion, finely diced
3 tbsp butter
1 tbsp flour
3 tbsp heavy cream
1/8 tsp nutmeg
salt to taste

Directions:

  1. Thaw and drain spinach. Chop again.
  2. Over medium heat, add oil to pot, then onion and cook, then spinach and cook. Set aside.
  3. Over medium heat, add butter to pot.
  4. Add flour. Cook until pinkish.
  5. Stir in cream. Cook until thickened.
  6. Add spinach and onions.
  7. Add salt to taste and nutmeg.
  8. Cover, heat over very low flame, stir once or twice.
  9. Enjoy!

WITH THE LEFTOVERS:

  1. Add 2-3 pcs chopped pickled artichokes.
  2. Add 1/4 c cheddar cheese.
  3. Add 1/2 tsp black pepper, 1 shredded clove garlic.
  4. Place in small container and cook in oven at 350 for 5-10 minutes, until bubbly.
  5. Enjoy!