WOMAN'S DAY EGGNOG 1966

12 eggs, separated*
1 cup sugar
2 cups rye or bourbon whiskey
1 cup rum
8 cups heavy cream or half and half

Beat egg yolks until thickened a lemon color, gradually beat in sugar, whiskey, and rum.

Beat egg whites until stiff, but not dry, then fold egg whites into whiskey mix.

Beat heavy cream into whiskey mixture. Blend well and chill.

Makes 3 quarts of thick rich eggnog that you can eat with a spoon.

Found it in a 1966 Woman's Day Cookbook Encyclopedia volume 1... hope this helps

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A NOTE FROM BETSY AT RECIPELINK:

*COOKING EGG YOLKS FOR USE IN RECIPES
Because egg yolks are a fine growth medium for bacteria, cook them for use in mayonnaise, Hollandaise sauce, Caesar salad dressing, chilled souffles, chiffons, mousses and other recipes calling for raw egg yolks. The following method can be used with any number of yolks:

In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160° F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe.

*COOKING EGG WHITES FOR USE IN RECIPES:
Cooking egg whites before use in all recipes is recommended for full safety. The following method can be used with any number of whites and works for chilled desserts as well as Seven-Minute Frosting, Royal Icing and other frosting recipes calling for raw egg whites.

In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160° F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe.

Note that you must use sugar to keep the whites from coagulating too rapidly. Test with a thermometer as there is no visual clue to doneness. If you use an unlined aluminum saucepan, eliminate the cream of tartar or the two will react and create an unattractive gray meringue.

Source: American Egg Board