Preparation / Directions:
Sprinkle gelatine over water to soften. Place over low heat (about 200 F) and stir until gelatine is dissolved. Cool until slightly thickened. Beat egg yolks until they begin to thicken. Gradually add the 1/2 c. sugar; continue beating until thick. Stir in gelatine. Beat egg whites and salt until soft peaks form. Gradually add the 1 1/2 c. sugar, beating until stiff peaks form. Fold egg yolk mixture into beaten egg whites. To serve; Pour 1 jigger brandy and t tsp. rum into each cup or mug. Add 2 heaping tbls. of the egg mixture. Pour 1/3 to 1/2 c. very hot water into each cup; sprinkle with ground nutmeg. Makes 2 quarts egg mixture, or enough for about 36 servings.
Egg mixture may be stored in a covered jar in the refrigerator, where it will keep for several days.
|
