18 eggs, separated
18 tbsp. sugar
Another 18 tbsp. sugar
3/4 c. bourbon whiskey
1 pt. whipping cream

Separate eggs, put the yolks in large mixing bowl. Beat with mixer until eggs are thick. Then add 18 tablespoons of sugar, gradually. Slowly pour the whiskey into mixture, very slow to cook eggs. Pour this into a large punch bowl. Put egg whites in large mixing bowl and beat until eggs are stiff. When stiff, gradually add the other 18 tablespoons of sugar. Fold the egg whites gently into the yellows. Next beat cream until thick and fold into egg mixture. Serve with grated nutmeg on top if desired.