“A very rich, holiday favorite from years ago. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Whip egg whites until stiff.
  2. Beat egg yolks and sugar together until light and lemon colored.
  3. Beat cream thick; add egg yolk mixture.
  4. Stir in the brandy (increase or decrease to suit your own taste).
  5. Fold in egg whites.
  6. Sprinkle with nutmeg.

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