Teddy Roosevelt'S Eggnog - cooking recipe

Ingredients

12 eggs, separated
1 1/2 cups sugar
1/4 teaspoon salt
1 quart heavy cream, beaten
1 quart milk
1 quart Bourbon
1 cup jamaican rum (light or dark)
1 tablespoon vanilla
freshly grated nutmeg

Preparation

Beat the 12 egg whites until stiff. Be sure to have removed the little white hard parts.
Beat in 1/2 cup sugar into the egg whites and set aside.
In a separate bowl, beat until very light the 12 egg yolks (also free of any of the white hard part) with 1 cup sugar and 1/4 tsp of salt.
Combine the egg mixtures and stir until thoroughly blended.
To this, add 1 quart of the heavy cream which has been beaten, the 1 quart of milk and the 1 quart of the bourbon.
After beating this well, add 1 cup rum and the 1 TBS of vanilla.
Pour the eggnog into a gallon jug (putting the extra into a quart jar).
Store in the refrigerator for at least a week before serving so that the flavor will mellow.
Shake or stir thoroughly before serving.
Ladle from a chilled punch bowl into small cups and sprinkle with nutmeg.