I'm also looking for the perfect eggnog recipe but none of the modern ones seem right. I was also given an old one (also in banquet portions) but haven't actually made it as I'm not sure who would else would drink raw eggs and dairy with me. Also it says to let the mixture "mature" before serving?
It says litres of bourbon, dark rum and a few other liquors as well as dozens of eggs and litres of cream. The cream and yolks are made into a custard and left to age with the liquor for weeks, then the mereingue is folded in prior to serving. I'm more concerned about the "left to age" part than drinking raw anything. Does this recipe sound right to you?
Hmm...I don't have a copy of my grandfather's recipe, but I know it's made and consumed on the spot. No aging involved. But it does involve making a custardy mixture with the yolks and then folding in the meringue. (As for people who won't drink raw eggs because they're paranoid: Great, more for the rest of us!)