8 Egg yolks, beaten
8 Tablespoons of powdered sugar
1/2 Cup of Jamaica rum
1/2 Cup of brandy
1 Cup of whisky
3 Cups of heavy cream
8 Egg whites, beaten.
Beat the yolks until thick; then add the sugar, one tablespoon at a time,
beating. Add the liquors and let the yolks cook in them for
severral hours, covered
in the refrigerator. When ready to serve, fold in the whipped cream and
egg whites. If the eggnog is too thick, add a little milk. Serve in sherbet
cups with a
dash of nutmeg on top.