Baltimore Egg Nogg

I shamelessly lifted this Civil War era recipe from the Civil War Monitor website. For more holiday cocktails and punches, have a gander HERE. The holidays will be filled with cheer and possibly salmonella poisoning from festive libations such as this. And remember, if you plan on taking the buggy out for a spin around the town square...just take it easy.

BALTIMORE EGG NOGG
(for a party of 15)

1/2 pint brandy or rum
1 and 1/2 c. madeira (wine)
6 pints milk
16 eggs, separated
12 tbs. sugar
1 tsp. nutmeg

Take the yellow [yolks] of the eggs and the sugar and beat them to the consistency of cream. Add two-thirds of a grated nutmeg and beat well together. Then mix in the rum and Madeira. Have ready the whites of the eggs, beaten to a stiff froth, and beat them into the above described mixture. When this is all done, stir in six pints of good rich milk. There is no heat used.
Egg Nogg made in this manner is digestible, and will not cause a headache. It makes an excellent drink for debilitated persons, and a nourishing diet for consumptives.