Appears in
- About
Ingredients
- 12 eggs, separated
- 4½ cups sugar
- 1 quart bourbon
Method
- Beat the egg yolks until they are light and frothy, and continue beating while adding the sugar.
- Slowly stir in the bourbon and rum. Stir in the milk and cream, and then the Cognac.
- Beat the egg whites until stiff and fold in.