The Washington Times Daily - - POLITICS -

Even Amer­ica’s first pres­i­dent had a pen­chant for vel­vety eggnog at Christ­mas time — and an eggnog with a kick in it, that’s for sure. What fol­lows is said to be Ge­orge Wash­ing­ton’s orig­i­nal recipe for the li­ba­tion, penned out by the man him­self some time af­ter 1789. Our source is the Old Farmer’s Al­manac, and here is the how-to:

“One quart cream, one quart milk, one dozen ta­ble­spoons su­gar, one pint brandy, ½ pint rye whiskey, ½ pint Ja­maica rum, ¼ pint sherry — mix liquor first, then sep­a­rate yolks and whites of 12 eggs, add su­gar to beaten yolks, mix well. Add milk and cream, slowly beat­ing. Beat whites of eggs un­til stiff and fold slowly into mix­ture. Let set in cool place for sev­eral days. Taste fre­quently.”

Those who have made this eggnog re­port that it is in­deed a drink to be reck­oned with; some wish it was sweeter, some don’t fa­vor the sherry — but all agree it gave them a unique con­nec­tion to historic Christ­mas past. In­ter­est­ing to note that Mount Ver­non, home to Wash­ing­ton and his fam­ily for 45 years, sells rye whiskey dis­tilled on the es­tate us­ing the pres­i­dent’s own recipe.

With Christ­mas morn­ing break­fast loom­ing, let us also con­sider Wash­ing­ton’s ver­sion of corn­bread. Here’s an­other how-to, cour­tesy of Mount Ver­non.

In­gre­di­ents: 3/4 cup corn­meal (yel­low or white), 1/3 cup su­gar, 3/4 tea­spoon salt, 2 ta­ble­spoons melted but­ter, mar­garine or oil; 1 cup flour, 3 tea­spoons bak­ing pow­der, 1 cup milk; 1 egg, well beaten.

Pre­heat oven to 425 de­grees F. Sift the dry in­gre­di­ents into a bowl: corn­meal, flour, su­gar, bak­ing pow­der and salt. Add milk, egg and short­en­ing. Mix to­gether. Pour into a greased, shal­low bak­ing dish. Bake for 20 min­utes un­til golden brown. Cut into wedges and serve warm with but­ter, honey or jam.


Ge­orge Wash­ing­ton fa­vored Christ­mas eggnog with quite a kick, ac­cord­ing to the Old Farmer’s Al­manac.

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