• For a small amount-serves 1 to 2:
  • 1 egg, room temperature
  • 1 level tablespoon sugar
  • 1/4 cup bourbon whiskey
  • 1/4 cup whipping cream
  • Nutmeg
  • For a large amount-3 quarts:
  • 1 dozen eggs, room temperature
  • 1/2 cup sugar
  • 1 fifth bourbon whiskey
  • 1 quart whipping cream
  • Nutmeg
  • Directions

    Break eggs and separate yolks from white. Beat whites of eggs until stiff. Beat whipping cream until stiff. Beet yolks of eggs to an even con sistency, slowly adding sugar. Add whiskey slowly. Fold in beaten egg whites. Fold in whipped cream. Sprinkle with nutmeg.

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