Eggnog

Some folks don't love this holiday drink but my family has enjoyed it for generations. However, we drink the non-alcoholic kind, which isn't the case with some of these recipes.

CHRISTMAS EGG NOG.
Take the yolks of eight eggs and six table-spoonsful of pulverized sugar, and beat them to the consistency of cream; to this add half a nutmeg, grated, and beat well together, then mix one third of a pint o/ good Jamaica rum, and a wine glass of brandy or Madeira wine; have ready the whites of the eggs beaten to a stiff froth, and beat them into the above mixture; when this is done, stir in three pints of good rich milk. No heat is used.
Source: Jennie Jones American Cookery Book ©1866

Eggnog.—Scald half a pint of milk ; when cold add one egg well beaten, two teaspoonfuls of sugar, and a tablespoonful of choice brandy. Shake or beat the mixture with a fork. This formula is only intended for invalids, and is not the recipe used in cafes.
Source: Cookery for Invalids ©1887

And while this is not a 19th Century recipe it is a recipe my husband's family has used for several years.
6 large eggs
1 qt light cream
1 c sugar 10x
1 t vanilla or rum
½ t salt
nutmeg
Beat eggs until foamy add salt then sugar, gradually, until light yellow and thick. Beat in vanilla.
While beating, pour in cream. Add nutmeg to taste.