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Eggnog History Part 1

 The term eggnog evolved out of two slang 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. 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. We also know that eggnog was popular drink in late nineteenth New Orleans. “I tremble to think” writes the traveler Abraham Oakey Hall in New Orleans about 1898, “nogs, and soups, and plates o fish, . . . game, . . . 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 barkeepers collected for the eggnog and food. 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.” 

Eggnog Recipe Circa 1930s

Serves 1

Take one egg, separate white and yellow, add tea­spoonful sugar to yellow and beat until light. Beat white until very stiff. Beat one to two tablespoonfuls charred keg corn whiskey into prepared yellow. This is supposed to "cook" the egg.  Gradually beat in the white. Pour into tall glass and drink. Milk and whipped cream may be added to taste. (Notes, Reports, and Essays, South Carolina Folder, WPA Records, Library of Congress)

Eggnog History Part 2

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Eggnog History Part 2

Eggnog History Part 2

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