"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Mudd and Jerrys, by Melody Giles, is from Our Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 eggs 1 1/2 c, powdered sugar 8 oz. scalded milk 1 jigger rum 1 jigger brandy nutmeg
Separate four eggs. Beat egg whites very stiff. Add 1 and 1/2 c. powdered sugar into beaten egg yolks. Fold egg yolk mix into whites. Cover. Keep refrigerated. Use 2T batter for each drink. Add rum and brandy. Fill mug with hot milk. Top with ground nutmeg.
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