|
6 eggs, separated
1 cup sugar
1 pint whipping cream
1 1/2 cup bourbon
1/4 cup dark heavy rum
1/2 tablespoon nutmeg
1. Beat egg whites until stiff, but not dry; fold in 1/2 cup of the sugar.
2. Beat cream until stiff, adding remaining sugar gradually.
3. Beat egg yolks until thick and lemon colored; fold into cream slowly.
4. Fold in 1/2 of the bourbon; fold in egg whites, folding in remaining bourbon with egg whites.
5. Fold in rum, if desired.
6. Sprinkle with nutmeg; serve in chilled punch cups.
N/A
|
