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18 eggs
1-1/2 lbs. sugar
2 quarts milk
1 quart heavy cream
1/5th rye whiskey
1/2 pint brandy
1/2 pint light rum

Separate 18 eggs. Using a 2 gallon plastic bucket and a wooden spoon
(Important! Don't use a metal spoon!) mix the egg yolks and sugar together
until you have a creamy batter. Add the whiskey, brandy and rum and stir
constantly to avoid curdling. Stir in the milk and cream until well
blended. Use a blender (he meant a hand mixer) to whip the egg whites to a
froth. Add to the mixture in bucket and fold under gently. Chill
immediately. Makes 7 quarts.
 
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