Title: Easter Egg Nog
Categories: Penn Alcohol
Yield: 1 Servings

1 1/2	qt	Whipping cream
1	c	Sugar
6		Egg, separated
		Brandy

Beat cream thick, and combine with sugar and egg yolks which have been beaten together. Then add 1 1/4 tumblers brandy (to taste) and stiffly beaten egg whites. It may require more sugar according to taste. Keep cool until served. Sprinkle with nutmeg, if desired. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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