8 extra large eggs 1 qt. 110 proof old grand dad whiskey (must be 100 proof) 1 c. sugar 1 pt. whipping cream 1/2 gal. milk
Separate eggs. Whip egg whites and set aside. Whip the cream and set aside. Beat egg yolks thoroughly. Slowly poue liquor (to taste, at least 2 cups) while beating. This will cook the egg yolks. Add sugar, whipped cream and milk. Fold whipped egg whites into mixture immediately. Pour in punch bowl. Garnish with nutmeg and serve.
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