1835 Oxford night caps (3rd edition)

19

P ut some pul verised sugar and ten fresh– Jaid hens' eggs into a bowl, beat them well together, and gradua lly unite the two mix– tures by kee ping the eg·gs well stirred as it is poured in; then whip it with a wh isk un– til a fine froth rises, and if sweet enough it is fit for immediate use. This Punch should be drank as soon as it is made, for if kept any length of time it will turn sour. Omit the wine and spirits, and freeze the remainder, and a mould of ice may be ob– tain ed equal to any in us e. SHRUB PUNCH. To make the above into S hrub Punch of a s uperior flavour and quality to that in ge– nera l us e, merely leave out the eggs.

LEMONADE.

To c onvert Egg Punch into a delicious Lemo nad e, leave out the win e, s pirits, antl c 2