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Suggest a better descriptionBeat together the egg yolks and sugar. Slowly stir in the whiskey, then the rum. Add cream. Beat the egg whites until stiff, and then add to the cream and whiskey mixture, stirring well. Grate nutmeg on top to taste. If mixture is too thick, add milk to thin. Serves 7 to 8 Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@icanect.net Recipe by: Miss Libby Beury Posted to Bakery-Shoppe Digest V1 #405 by Bill Spalding
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Serving Size: 1 Serving (200g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 342 | ||
Calories from Fat: 190 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.1g | 28 % | |
Saturated Fat 8.3g | 41 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 681.5mg | 210 % | |
Sodium 224.7mg | 8 % | |
Potassium 221.2mg | 6 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.6g | ||
Protein 20g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 342
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