Beat egg yolks with 1/2 c sugar until thick; stir in milk, vanilla and liquor. Beat egg whites with 1/4 c sugar until stiff peaks are formed; fold into mixture. Beat cream until soft peaks are formed; stir into mixture. store in refrigerator over night; sprinkle with nutmeg when served. (If you will not be using a copper bowl for beating the egg whites then you will need to add 1/8 t cream of tartar to them first). The liquor can be increased or deleted depending on personal taste. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (2481g)|
|Recipe Makes: 1|
|Calories from Fat: 2156 (42%)|
|Amt Per Serving||% DV|
|Total Fat 239.6g||319 %|
|Saturated Fat 102.8g||514 %|
|Monounsaturated Fat 83.3g|
|Polyunsanturated Fat 23.8g|
|Cholesterol 6680.8mg||2056 %|
|Sodium 2242.5mg||77 %|
|Potassium 2390.1mg||63 %|
|Total Carbohydrate 474.3g||140 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 474.3g|
|Protein 197.6g||282 %|
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Calories per serving: 5167
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