1940s Recipes + Menus
You take the yolks of thirty eggs—you can make angel food or meringues of the whites—and swizzle them until you’re absolutely exhausted. Then you beat some more slowly, adding a half pound of sugar. I use the kind of cedar swizzle stick you find in the West Indies but I suppose you could use an egg beater. To this you add slowly, always beating, two quarts of milk which have been boiling with an ounce of cinnamon; then an ounce of pure almond extract. Now you beat in a cuartillo—a fifth—of the best aguardiente you can buy—or you can use rum. That makes between four and five quarts.