There are many great things about Williamsburg and much has been written about the place, including, recently, many disparaging things by the usual complainers and revisionists.

One thing I can personally say is great about Williamsburg is its old cook book. My favorite recipe in there is the one for eggnog, made in copious quantities every Christmas by my mother. As children we were permitted a thimble full of eggnog with Christmas Day breakfast that usually included also Virginia or Kentucky ham.

Egg Nog – Williamsburg Ingredients
6 eggs
1/2 cup rum
2 cups heavy cream
1/2 cup brandy
1 cup milk
1/2 cup whisky
3/4 – 1 cup sugar
1 tbsp nutmeg

Separate the eggs (yolk and white) Set the white aside. Mix yolks well, gradually adding the cream, milk, and sugar. Get back to the egg white – WHIP IT (whip it good!) until “soft peaks” form. Fold the white into the rest. Gradually add the alcohol. Either add nutmeg right away, or sprinkle on top later. AGE for at least 24 hours in refrigerator or cool place uncovered.