1869 Haney's steward & barkeeper's manual a complete and practical guide for preparing all kinds of plain and fancy mixed drinks and popular beverages .. (1869)

STEWARD AND BARKEEPER'S MANUAL.

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— EGG NOG.

57.

Here is another method, for a party of twenty or there- about : IS or 20 eggs, the yellow of; 15 tablespoonfuls of pulverized sugar ; beat these well together, and grate into this one nutmeg. Add 1 pint of brandy or Jamaica rum j 3 or 4 glasses of sherry. Have on hand, and beat into a froth, the whites of the eggs ; then beat all together, and add two and a half quarts of rich milk. This is a pleasant, mild and nutritious drink.

— EGG NOG.

58.

Sherry wine is not unfrequently used as a substitute for the stronger liquors. Put into a large tumbler, quarter full of broken ice, a tablespoonful of white sugar ; break an egg on the rim of the glass and turn in the yolk j fill it up with milk ; shake well ) grate on top a little nutmeg, and drink to the health of your family.

— EGG FLIP.

59.

Beat up four eggs ; add half a dozen lumps of sugar, and stir, pouring in boiling water until the pitcher is three quarters full, then add three tumblers of Cognac, or two of Cognac and one of Jamaica rum ; or use rum alone if brandy be not at hand.

— EGG FLIP.

60.

This beverage is more commonly made with ale boiled in a saucepan ; say a pint. Beat up the white of an egg add a couple of tablespoonfuls of sugar, brown coffee sugar being as good as any ; pour the ale on slowly and keep stirring. Pour back and forth from one vessel to another, continuing this for two or three minutes. This is some- times called Ale Flip.

— RUM FLIP.

61.

Follow the directions in the above receipt, only keep the