This recipe came from an estate sale. I obtained it when I purchased the family collection from the Roberts Estate in Dayton, Ohio in 1988. Tried and true, this one is yummy.



  1. Separate egg whites and yolks.
  2. Place yolks in large mixing bowl and whites in small mixing bowl.
  3. Beat yolks at medium speed then gradually add granulated sugar.
  4. Speed may be increased to bring to fluffy texture, mix thoroughly.
  5. Set aside.
  6. Clean and dry beaters and then beat whites until they form stiff peaks.
  7. Set aside.
  8. Clean and dry beaters and beat whipping cream, adding the powdered sugar and vanilla.
  9. When at a thick consistency, set aside.
  10. Place yolks and Sugar mixture under beaters and bring back to frothy consistency.
  11. Slowly add the cup of rum and cup of brandy.
  12. Fold in egg whites and whipping cream.
  13. Do not beat more than necessary.
  14. Remove from bowl and pour into serving glasses.
  15. Top with freshly ground nutmeg.
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