This recipe appeared in The Times in an article by Craig Claiborne.

It’s important to get good farm-fresh eggs, with really orange yolks and really thick cream. Halve the recipe for a smaller gathering.

12 eggs, separated
1 cup granulated sugar
1 cup bourbon
1 cup Cognac
½ teaspoon salt
3 pints heavy cream
Grated nutmeg
1 to 2 cups milk (optional)

In an electric mixer, beat the egg yolks with the sugar until thick. Slowly add the bourbon and Cognac while beating at slow speed. Chill for several hours. Add the salt to the egg whites. Beat until almost stiff. Whip the cream until stiff. Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. Chill 1 hour. When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch cups with a spoon. If desired, add 1 to 2 cups of milk to the yolk mixture for a thinner eggnog. Makes about 40 punch-cup servings.