Famous New Orleans Drinks and How to Mix 'Em by Stanley Clisby Arthur (1938, p.89)
| 0.5 pint | brandy — Brandy | base |
| 6 whole | eggs — Eggs | base |
| 0.5 pint | rum — Rum | base |
| 2 pint | heavy whipping cream — Heavy whipping cream | other |
| 1 cup | granulated sugar — Granulated sugar | sweetener |
| 6 tbsp | powdered sugar — Powdered sugar | sweetener |
- Beat the yolks well, slowly add the granulated sugar, and blend in just enough cream to turn the mixture pale lemon.
- Beat in the brandy and rum, then fold in the whipped remaining cream.
- Whip the egg whites dry, add the powdered sugar, fold into the mixture without beating, chill, and serve.