Beat cream thick, and combine with sugar and egg yolks which have been beaten together. Then add 1 1/4 tumblers brandy (to taste) and stiffly beaten egg whites. It may require more sugar according to taste. Keep cool until served. Sprinkle with nutmeg, if desired. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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|Serving Size: 1 Serving (960g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1199 (34%)|
|Amt Per Serving||% DV|
|Total Fat 133.2g||178 %|
|Saturated Fat 82.9g||415 %|
|Monounsaturated Fat 38.5g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 493.2mg||152 %|
|Sodium 136.8mg||5 %|
|Potassium 282mg||7 %|
|Total Carbohydrate 609.9g||179 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 609.9g|
|Protein 7.4g||11 %|
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Calories per serving: 3564
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