12 egg yolks
12 egg whites
1 lb. confectioner's sugar
2 cups dark rum, brandy, bourbon, or rye
2 to 4 cups of liquor
2 quarts whipping cream
1 cup peach brandy

1. Beat egg yolks, confectioner's sugar.
2. Add very slowly, beating constantly the dark rum, brandy, bourbon, or rye.
3. Let mixture stand covered for 1 hour.
4. Mix, beating constantly, other liquor, whipping cream, peach brandy.
5. Cover and refrigerate for 3 hours.
6. Beat egg whites until stiff.
7. Fold egg whites lightly into the other ingredients.
8. Serve sprinkled with fresh nutmeg or cinnamon to taste.

8 eggs, separated
3/4 cup sugar (divided)
1 pint heavy whipping cream
1 pint milk
5 ounces rum
8 ounces brandy
nutmeg

1. Beat egg yolks with 1/2 cup sugar
2. Pour into a saucepan add cream and milk.
3. Cook over low heat, until reaches 160 F, stirring constantly
4. Place pan in bowl of cool water, allow to cool
5. Add rum and brandy, mix well
6. Beat egg whites until stiff.
7. Fold egg whites lightly into the other ingredients
8. Refrigerate until thoroughly chilled
9. Serve sprinkled with nutmeg