1871 The Gentleman's Table Guide by E Ricket and C Thomas

The Gentleman's Table Guide.

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No. 86.-APPLE TODDY.

ISE a tumbler. One tablespoonful of powdered sugar or candy, 1 wineglass of orange or peach brandy, half a baked apple; fill the glass two-thirds full of boiling water, and grated nutmeg on the top. No. 87.-EGG NOGG OR AULD MAN'S MILK. USE a soda-water glass or small silver cup. One tablespoonful of powdered sugar dissolved in a tablespoonful of cold water, 1 new laid egg, well whisked; wineglass of brandy, half do. of rum, fill the tumbler quarter full of milk; small quantity of shaved ice; shake all well together; grated nutmeg on top. No. 88.-BURNT BRANDY AND PEACH. iSE a tumbler. One wineglass of brandy, half a tablespoonful of powdered sugar or jcandy; set fire to the brandy and sugar in a saucer, put 2 or 3 slices of dried peaches in the glass, and pour your liquor over them. No. 89.-YARD OF FLANNEL. I^^UT aquart of Scotch ale in aclean saucepan on the fire, bring it just to a boil; take a luug and whisk up 4 new laid eggs and the whites of 2, add 4 tablespoonsful ofsugar and a little nutmeg by degrees, whisking all the time