12 eggs
11 tbsp. sugar
1 qt. rye whiskey
1 pt. XX cream
1 wine glass rum

Beat eggs separately. Beat yolks very light; add sugar and beat very, very light (this is very important). Add whiskey almost drop by drop at first, then pour very, very slowly, stirring all the time. (This is important as pouring the whiskey slowly gradually cooks the eggs.) When the whiskey is all in, add whites, beaten very stiffly, then stir in cream. Can be kept in cold place a week or so.