| Whole Recipe | Half | Third |
|---|---|---|
| 1 dozen eggs, separated | 6 | 4 |
| 1/2 teaspoon salt | 1/4 | heaping 1/8 |
| 2 1/4 cups sugar | 1 1/8 | 3/4 |
| 2 cups bourbon | 1 | 2/3 |
| 1/2 cup rum | 1/4 | 3 tablespoons |
| 1 quart milk | 1 pint | 1 1/3 cup |
| 2 tablespoons vanilla | 1 | 2 teaspoons |
| 3 pints heavy cream | 3 cups | 2 cups |
| … nutmeg to taste … | ||
The right quantities of rum and bourbon vary with taste and crowd. If you reduce the bourbon, it's probably best to ease back on the sugar at the same time, lest it be too sweet.
Although it's true one can always add more bourbon later, it tastes better when mixed in with the eggs.
If short of bowls, you can beat the egg whites in the whipped cream bowl (after emptying it into the yolk mixture).