Ingredients:
12 egg yolks
sugar
1 glass brandy
1 glass old whisky
1 grated nutmeg
3 pints rich milk
12 egg whites

Preparation:

1. Beat the yolks of twelve eggs very light, stir in as much white sugar as they will dissolve, pour in gradually one glass of brandy to cook the egg, one glass of old whisky, one grated nutmeg, and three pints of rich milk.
2. Beat the whites to a froth and stir in last.

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Preparation:

1. Take the yolks of eight eggs and six table-spoonsful of pulverized sugar, and beat them to the consistency of cream; to this add half a nutmeg, grated, and beat well together, then mix one third of a pint of good Jamaica rum, and a wine glass of brandy or Madeira wine.
2. Have ready the whites of the eggs beaten to a stiff froth, and beat them into the above mixture.
3. When this is done, stir in three pints of good rich milk. No heat is used.

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Ingredients:
4 egg whites
1/2 cup sugar
4 egg yolks
1/2 cup rum
1 1/2 cups whole milk
1 1/2 cups whiskey
1 1/2 cup whipped cream
ground nutmeg

Preparation:

1. Beat egg whites until stiff. Add 1/4 cup sugar and beat some more.
2. Beat egg-yolks with 1/4 cup sugar. Slowly pour the yolks into the whites.
3. Carefully stir in milk, rum, whiskey and whipped cream.

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