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British Influences on North American Foodways: Eggnog Part 2

Recreated old English wooden carved mugs called noggins  (Image from http://www.bushcrafttuk.com/forum.php)
Tavern Scene 1685 by David Teniers, recipes below
Yesterday I shared Part 1 of how of the origins of eggnog. The term eggnog evolved out of two slangs words used in urban areas like colonial New York, Boston, Charleston, and Mobile: colonist referred to rum as grog; bartenders served rum in small wooden carved mugs called noggins as shown above. Thus the drink eventually became egg-n-grog and over time eggnog. When the American Revolution resulted in dwindling trade between North America and the Caribbean, Americans began to substitute locally distilled spirits or moon-shine for rum in their eggnog. Abraham Oakey Hall traveled to New Orleans about 1898. He had this to say about related culinary culture of New Orleans: “I tremble to think of the juleps, and punches, and nogs, and soups, and plates of fish, and game, and beef and loaves of bread, that I have seen appear from side doors and vanish . . . among the waiting crowds at the long counter; or of the piles of dimes that each devoted . . . barkeeper” took in. In 1910 Harnet County, North Carolina we found that after opening presents on Christmas morning, young Erwin Stephens and his brother “went to the kitchen where eggnog spiked with whisky was served, the only time in the year.” Here are some contemporary egg-recipes for the holidays and some other related links to the series on British Influences on North American Foodways. Love to read your thoughts on the piece in the comment section below.








British Influences on North American Foodways Series:










Why My Father Gave To the Salvation Army

British Influences on North American Foodways: Eggnog Part I