I have a recipe booklet printed by the Stitzel-Weller distillery in the 1960's and I thought I might place some of the recipes here for your enjoyment. If anybody wants a copy of the booklet, send me a private message with you mailing address.
Old Fitzgerald Egg Nog
1 doz. eggs, seperated
1 1/2 pints Old Fitzgerald
12 T. sugar
1 pt. heavy cream, whipped
1 pt. heavy cream unwhipped
Cinnamon or nutmeg
Stir egg yolks with sugar until smooth; slowly drip on pint of Old Fitzerald Bourbon into egg mixture, stirring constantly, then stir in unwhipped cream. Fold in stiffly beaten egg whites, then stir in extra 1/2 pint of Old Fitzgerald. Chill untill serving time, then fold in the pint of whipped cream. Sprinkle with cinnamon or nutmeg. Makes 12 servings.
Flaming Punch
3 Oranges
1 T. Maple Syrup
Whole Cloves
1 t. nutmeg
1 fifth Old Fitzgerald
1 t. ground sugar
2 bottles of red wine
1 t. cinnamon
1 t. bitters
Stud Oranges with cloves and roast at 350 degrees until oranges are soft to touch. Cut Oranges in quarters, place in heat proof bowl or chafing dish; cover with Old Fitzgerald Bourbon; add all other ingredients and heat, but do not boil, until steam begins to rise Keep hot until ready to serve, then flame. Makes about 25 servings.
Roquefort Meat Balls
1 lb. Ground Beef
Salt and Pepper
1 can deviled ham spread
Roquefort cheese
Old Fitzgerald Bourbon
Butter
Mix ground beef, deviled ham and about 1 jigger Old Fitzgerald; cover and refigerate several hours to "season", then salt slightly and add freshly ground pepper. Mold meat mixture around pieces of cheese to form small balls. Fry in butter, to which add a little bourbon, until the meat balls are done and well browned on all sides. Remove to chafing dish or hot platter for serving.
Some more recipes later.
Mike Veach