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Southern Eggnog

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Recipe Ingredients

1 small box vanilla pudding and pie filling mix (regular)
1/2 cup sugar
1 qt. milk
3 egg yolks, slightly beaten
3 egg whites, slightly beaten
1 tsp. vanilla extract
1/4 cup peach brandy, to taste
1 cup whipping cream
Nutmeg

Cooking Procedures

Combine pudding mix, sugar and 1/4 cup milk in a 2-quart saucepan. Add slightly beaten egg yolks and blend well. Cook over medium heat, stirring until mixture comes to a full boil, about 10 minutes, then cool.
Beat egg whites until stiff peaks form. Fold into cooled pudding mixture. Add vanilla extract and brandy. Chill several hours.
Just before serving, whip cream and spoon onto eggnog. Sprinkle with nutmeg. 
 
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Excerpt from the wayback cook-book collection:

art it has been considered ever since people became civilized. Nor is it a peculiarly feminine occupation. There have been male cooks always, some of them famous, as we know, and there are not a few among men of genius and distinction who have given more or less attention to culinary accomplishments. In Plato's opinion it brought no dishonor to a philosopher in case of necessity to cook his own meal ; and Baronius, a cardinal and learned theologian of the Middle Ages, took pride in the

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