Ingredients
12 eggs (separated)
1 lb confectioner’s sugar
4-8 cups dark rum, brandy, bourbon or rye
2 quarts whipping cream
Preparation
Separate eggs and beat yolks until light in color.
Gradually beat in confectioner’s sugar.
Add very slowly 2 cups rum (or other liquor)
Let stand one hour to dispel the “eggy” taste and destroy possibility of salmonella.
Add, beating constantly, 2-4 cups more of liquor and 2 qts whipping cream
Refrigerate 3 hours
Beat 8-12 egg whites until stiff but not dry and fold into mixture
Serve sprinkled with freshly grated nutmeg.
