Sent in by: Caitlin (North Carolina)
Recipe from; the Little House Cookbook by Barbara M. Walker (Adapted by Caitlin)
- 6 sggs, separated
- 1/2 cup granulated sugar
- 1 quart milk
- 2 cups heavy cream
- Freshly ground nutmeg to taste
- Beat the egg yolks and sugar in a large bowl until thoroughly blended. Slowly beat in the milk, than stir in the cream. Refrigerate this mixture. Beat the egg whites in the medium bowl until they form soft peaks.
- Pour the cold egg-milk mixture into a pitcher and scrape the egg whites onto the surface, blending some in with a few deep strokes of the spoon. Sprinkle nutmeg over the foamy surface.
- I like to put a few shakes of nutmeg in the egg-milk mixture to give it an extra kick. Of course, this is just my preference because I'm nutmeg crazy.
- If you can't tell when your egg whites have been beaten enough, they need to be very foamy and rather stiff. Peaking means that when you lift the beater out of the bowl, there will a two little points that hold their shape. I had to get my mom's help with that the first time.
- You may want a helper to hold the pitcher over the sink while you pour the contents of the two bowls into your serving pitcher. This way, if you spill, you don't have a sticky counter (or floor) to wash.