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Nov. 29, 2012

Dr. Rebecca Lancefield's Eggnog Recipe

by Flora Lichtman

Click to enlarge images
This recipe comes from Dr. Rebecca Lancefield (1895 – 1981), a prominent microbiologist who worked at The Rockefeller University. One of her perhaps lesser-known legacies is related to eggnog: every year, she would make eggnog in the lab before Thanksgiving, let it "mellow," and then serve it at Christmas. Forty years later, the eggnog tradition persists in that laboratory.
 
Dr. Rebecca Lancefield's Eggnog
1 dozen eggs
1 quart heavy cream
1 quart light cream
1 pint bourbon
1 quart rum
nutmeg
sugar to taste (1/2 - 3/4 lb)

Beat eggs, add bourbon and rum slowly with stirring to prevent precipitation of egg proteins. Beat heavy cream separately until it peaks and add to the egg/bourbon/rum mix.

Add the light cream with stirring. Add the sugar to taste with mixing (1 pound/batch), then add nutmeg to taste.

Leave standing at least overnight with lid slightly ajar in refrigerator. Serve after 2-3 weeks in the cold.
About Flora Lichtman

Flora is the multimedia editor at Science Friday.

The views expressed are those of the author and are not necessarily those of Science Friday.

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