12 eggs, separated
2 c. sugar
3 qt. heavy cream
1 fifth brandy
1 fifth bourbon
Nutmeg

Beat yolks and 1 cup sugar until yellow and fluffy. Gradually beat in brandy and bourbon and 2 quarts cream. Beat whites in. Separate bowl until they hold soft peaks. Beat in 1 cup sugar, a tablespoon at a time. Beat until very firm. Fold whites into remaining cream. Stir lightly into liquor mixture. Cool 6-12 hours. Makes 6 quarts.