Click here to advertise on CatholicCulture.org

Catholic Recipe: Tomato Eggnog

    INGREDIENTS

  • 5 cans (10-3/4 ounces each) condensed tomato soup
  • 5 soup cans milk
  • 5 eggs
  • nutmeg or cinnamon
  • Details

  • Serves: 15
  • Yield: 3 quarts
  • Prep Time: 30 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

Instead of alcohol, this eggnog is flavored with tomato soup, and served heated.

DIRECTIONS

Combine soup and milk. Heat, stirring often. Meanwhile, beat eggs in tureen. Stir heated soup slowly into eggs. Sprinkle with nutmeg or cinnamon. Makes 3 quarts, or about 15 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
Subscribe for free
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Straws in the Wind 23 hours ago
Hans Urs von Balthasar on Renewal that Matters July 25
Wrongheaded diocesan legal defenses in abuse cases July 24
New HHS Mandate must truly eliminate complicity July 23
Self-Esteem: Beyond Pop Psychology July 23

Top Catholic News

Most Important Stories of the Last 30 Days
New management, new changes coming for reformed Vatican bank CWN - July 8
Sweeping reforms to Vatican's media, financial operations CWN - July 9
‘Even Genghis Khan didn’t do this’: Mosul emptied of Christians CWN - July 21