Separate the whites and yolks of a dozen fresh eggs. Put the yolks
into a basin and beat them to a smooth cream with half a pound of
finely pulverized sugar. Into this stir half a pint of brandy, and the
same quantity of Jamaica rum; mix all well together and add three
quarts of milk or cream, half a nutmeg (grated), and stir together.
Beat the whites of the eggs to a stiff froth; stir lightly into them
two or three ounces of the finest sugar powder, add this to the
mixture, and dust powdered cinnamon over the top.