Gannet and Parrot, who I met at a Women in Food: Media event, posted Sussex jackut the other day. This is beer 'mulled' with brandy and spices. I can't say I'm convinced in any way by warmed beer, but I'm interested in old recipes we seem to have lost and my boyfriend's from Sussex, so I'll probably give it a try at some point.
Though there's no heating involved, it made me think of my great-grandmother's recipe for eggnog. I haven't seen it used in anger since about 1999.
There is a pint of spirits in it. A pint.
For eight people.
Here it is, via my aunt, via my mum:
'Nonnie's
Egg Nog
Make only
by the unit. Do not attempt to double.
6 egg
yolks
3/4 pt. Star Hennessy Brandy
2 egg
whites
1/2 lb
sugar
1 quart
heavy
cream 1/4
pt. Hudson's Bay - Jamaica Rum
Beat egg
yolks with electric beater until lemon colored. Add slowly 1/2 lb
sugar. Add very slowly the 2
liquors. Add 1 quart heavy cream. Add egg whites - only one or two
beaten stiff but not dry and fold in gently.
6 times the
recipe serves 50. Served with Christmas cookies, hot mince tarts, fruitcake.
Pick up
bodies as they fall!!!'
This must be an American pint, which is equivalent to 473ml, but I'm equally sure it doesn't really matter.
I doubt Hudson's Bay make Jamaica Rum any more, but any (dark) Jamaican rum will do.
I've not a clue what Star Hennessy Brandy is, as I'm guessing this recipe could easily date from anywhere between the end of Prohibition and the 50s... Use good brandy.
Heavy cream is double cream. That I do know.
Drink responsibly. Seriously. It's tasty but lethal. Don't go dipping too often into the bowl.
