"Eggnogg"

Mrs. Tanier

Yolks of thirty-two eggs and thirty-two heaping tablespoonfuls of powdered sugar, beaten to a froth. Add to this one and a half pints of brandy and one-half pint of Madeira or sherry wine. To this add two and a half quarts of whipped cream; then beat the whites of the thirty-two eggs to a stiff froth, and stir all thoroughly together, the whites of the eggs being added last of all.

From page 83 of the 1904 edition.

Original pages from the book