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19th-century Eggnog Recipes
These recipes were found in the Arkansas Gazette and compiled along with other fascinating tidbits from 19th-century Arkansas in Matters & Things in General by Mary Fletcher Worthen.
William E. Woodruff's Eggnog
Individual serving--multiply as needed:
1 medium size egg yolk
1 level tablespoon of finely pulverized sugar
2 tablespoons of thick cream
1 grating of nutmeg
1 teaspoonful of brandy or a good grade of whiskey (or 1 tablespoon of dry sherry)
Beat the egg yolks to a lemon color. Slowly add the liquor while beating, then still beating, gradually add the sugar a little bit at a time. Beat in cream, whipped, grate the nutmeg and mix in well. Chill. Sever in small glasses or cups.
Stiffly beaten egg whites may be added after the nutmeg, but more often they were used for angel food cake which was usually served with egg nog.
For invalids--mix one gill of strained whey to one serving of eggnog.
Nicholas Peay's Eggnog
6 dozen eggs, beaten separately
1 heaping tablespoon sugar to each egg
1 1/2 to 2 quarts whiskey
Beat egg yolks very light, add sugar and continue to beat until sugar is dissolved and very light in texture and pale yellow in color. Add liquor slowly, continuing to beat. Fold in beaten whites and serve at once.
Individual serving for the sick:
1 egg
1 tablespoon of sugar
1 jigger of whiskey
Make as above, then add enough milk or cream to fill a small water glass.
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