6 eggs
1 c. sugar
1/2 tsp. salt
1 or 2 tsp. rum flavoring or 1 c. golden rum
1 qt. light cream
Nutmeg
In a large bowl, beat eggs until light and foamy. Add sugar and salt, beating until thick and lemon colored. Stir in rum and cream. Chill for at least 3 hours. Just before serving sprinkle with nutmeg.
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The Kissel-Kestner Family Cookbook
SaggisticaA cookbook full of generations of recipes from grandmothers, aunts, parents, and extended family. These recipes have been around for a long time and some of them are brand new. I'm on the journey to learn how to cook most of my family's history of r...
