1 pint brandy
1/2 pint rye whiskey
4 ounces sherry
4 ounces rum
12 eggs, seperated
3/4 cups sugar
1 quart milk
1 quart cream
Combine liquors. Beat egg yolks until think, then beat in sugar. Slowly add liquor, then milk and cream while beating. Beat eggs whites to stiff peaks, fold into liquid mixture. cover and refridgerate for at least 5 days before serving. Makes 3 quarts.