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The Vintage Cookbook Vault highlights recipes from my insane stash of books and pamphlets from the early 20th century onward. It's a semi-regular thing. The Easter bunny's come and gone, the kids are crashed out in a post-candy coma and you - you just might dig a little pick-me-up. Or a chill-me-out. Whichever - you're of legal drinking age, Lent's come to an end and you might have a few extra unboiled eggs hanging out in the fridge. Many thanks to my swell pal Heather O'Donnell of Honey & Wax Bookseller for bringing this magical volume into my life. |
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The Hot Eggnog picture is priceless....
The "Hot Eggnog" flaming arse and the "Huckle-My-Butt are fantastic! Goes great with my infantile sense of humor. Thanks Kat and good morning!
Ummmm... yeah, there are risks, but bacteria can't suvive an alcohol concentration over 10-12% (in fact yeast can't either which is why we had to invent distilling).
I make homemade egg nog every Christmas with raw organic eggs and lots of brandy – it is awesome and everyone helps to polish it off.
It's funny that the last slide on the show says to always use powdered sugar and never confectioner's sugar – in today's parlance these are one and the same, aren't they?
These egg cocktails are all Obama's fault.
HAHAHAHAHAHA!!!!!!!!!!!!!!!!!! Silly lad!
UGH. I can't think of any drink worse that a drink with a raw egg!
The alcohol probably kills off the egg germs.
I particularly like the pencil sketch of the Duke and Duchess of Windsor at their Bahamanian governorship post (signaled by the palm tree, of course). Some of these cocktails sound delicious, but I wouldn't chance it. Thank you, though, for sharing bits of this delightful book. Oh, for more food-safe days, when one could enjoy steak tartare (delicious) and a raw egg cocktail.
Now we know they called them "HAPPIER DAYZ" BURP!
ok trhe first y7 were pritty good
(hic) Yep.
What?
I got da gold!