Beat egg whites until frothy. Gradually add 1/4 cup sugar and beat until stiff.
Beat egg yolks, 1/2 cup of sugar, and salt until light.
Combine egg mixtures, stirring until thoroughly blended.
Add whipped cream, milk, and vanilla, beating well.
Pour into Half gallon container and store in refrigerator.
Shake or stir before serving and sprinkle with nutmeg. Yields about 1 1/2 quarts.
Serve with Vanilla Ice Cream if you like.
Note: scoops of vanilla ice cream may be floated on top. This works well in a punch bowl.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (72g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 27 (39%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 11.6mg||4 %|
|Sodium 50.7mg||2 %|
|Potassium 96.5mg||3 %|
|Total Carbohydrate 8.5g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 8.5g|
|Protein 2.1g||3 %|
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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: 69
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