The Spice Cookbook, 1964
| 20 minutes — 24 Servings | |||||||||||||||||||||||
Ingredients
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InstructionsBeat egg yolks until thick and lemon-colored. Gradually beat in sugar. Stir in desired spirits and rum. Cover and chill several hours or overnight. Just before serving, stir in milk. Fold whipped cream in egg whites beaten until they stand in soft, stiff peaks. Serve in punch cups and garnish with ground nutmeg. |
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NotesPreparation time does not include chilling time. |
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