Looking for a literal taste of Coastal Georgia history and culture that’ll warm you up this winter? You’ll find it in our local cookbooks! The Coastal Georgia Historical Society’s collection contains recipes from across cultures, historical eras, and continents that all made their way to the Golden Isles. Cookbook examples include Ye Olde Time Salzburger Cook Book, recipes from a group of German-speaking Protestants that immigrated to Georgia in 1734; 120 Wartime Meat Recipes, meant to help families conserve meat during World War II rationing; and St. Simons Island, an overview by local historian Burnette Vanstory that also features recipes for hush puppies and deviled crab.
Cookbook images courtesy of Coastal Georgia Historical Society
Coastal Cookery was first published by the Cassina Garden Club in 1937. Its introduction promises “favorite and tested recipes [that] include many old and prized coastal dishes … seldom found in cook books.” The holiday recipe it shares with us dates much further back than 1937—in fact, it’s originally a medieval English invention! Eggnog got its start as a drink called a posset, made of milk curdled with hot, spiced wine or ale. By 1775, Americans called a similar drink eggnog. George Washington had his own recipe for the drink that included “rye whiskey … Jamaica rum … [and] sherry,” although he didn’t specify how many eggs to use.
Thankfully, the Cassina Garden Club’s cookbook provides us with easy-to-follow directions that lead to an interesting twist on eggnog. Mrs. Edwin Fendig’s version, made with beaten egg yolks, egg whites, and heavy cream, is meant to be eaten with a spoon. Give it a try and let us know how your St. Simons eggnog turns out!
Eggnog, St. Simon’s
[Ingredients]
12 eggs
1 [pint] heavy cream
1 [cup] sugar
1 [cup] best rye whiskey
[Preparation]
Separate eggs and beat yolks fluffy. Add very slowly, the whiskey, heating constantly.
Whip cream very stiff.
Whip whites stiff adding sugar gradually. Then carefully add yolk mixture, folding in well. Last add cream, being sure all are thoroughly mixed.
If this is properly made it will be the consistency of whipped cream, and is eaten with a spoon. Serve in cups or glasses, with fruitcake, cheese dainties, and salted nuts.
~Mrs. Edwin Fendig.
This month’s featured images from the collections of the Coastal Georgia Historical Society are the covers of the books Ye Olde Time Salzburger Cook Book, 120 Wartime Meat Recipes, St. Simons Island, and Coastal Cookery.
Coastal Georgia Historical Society presents this article and images from our archives as part of our mission “to connect people to Coastal Georgia’s dynamic history.” The Society operates the iconic St. Simons Lighthouse Museum and the World War II Home Front Museum, housed in the Historic Coast Guard Station at East Beach. To learn more about the Society, its museums, diverse programs, and membership, please visit coastalgeorgiahistory.org.
