• 1 dozen eggs
  • 1 bottle cognac
  • 8oz heavy cream
  • Grated nutmeg to taste
  • ½ cup sugar
  • 3 qts of milk
  • 4 oz dark rum

Now Cook:

1. Separate the eggs and in a punch bowl whisk together the yolks with the sugar.

2. Add the cognac, rum, milk and cream. Beat well and refrigerate at least 3 hours before serving.

3. Before serving, beat the egg whites until stiff and fold into the punch.

4. Sprinkle with nutmeg to taste.