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3 dozen eggs, separated
3 cups granulated sugar
1 pint whiskey
1 pint rum
1 pint gin
1 pint brandy
1 gallon heavy cream
Beat egg yolks until very light; beat whites stiff.
Add 1 cup of sugar to the whites and beat well.
Add remaining sugar to the yolks, and beat until thick and lemon colored.
Combine the mixtures lightly; slowly add the whiskey.
Whip the cream; add it to the above mixture alternately with the rum, gin and brandy.
If mixture is too thick, thin to desired consistency with rich milk. Beating makes it smooth and prevents separating.
Yield: 80 servings
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