1880 American & Other Drinks by Leo Engel (second edition)

EGG NOGG.

33

59 BALTIMORE EGG NOGG. For a Party ofFiftan.

Take the yolks of sixteen eggs, and twelve table-spoonfuls of powdered loaf sugar, and beat them to the consistency of cream; to this add two-thirds of a nutmeg grated, and beat them together; then mix in half a pint of brandy or Jamaica rum, and two wine glasses of Madeira. Have ready the whites of the eggs whipped to a stiff froth, which then beat into the mixture. MTien this is done, stir in six pints of rich milk. There is no heat used. Egg Nogg made in this manner is digestible, and will not cause headache. It makes an excellent drink for debilitated persons and a nourishing diet for consumptives. 60 GENERAL HARRISON'S EGG NOGG. Use large tumbler. One egg; one and a half tea-spoonful of sugar; two or three small lumps ofice. Fill the tumbler with cider and shake well. This is asplendid drink,and is very popular onthe Mississippi river. It was General Harrison's favourite drink.

61

SHERRY EGG NOGG.

One table-spoonful of white sugar; one egg; two wine glasses of sherry. Dissolve the sugar with a little water; break the yolk of an egg in a large glass; put in one quarter of a tumbler of broken ice; fill with milk,and shake up until the egg is thoroughly mixed with the other ingredients; then grate a little nutmeg on top, and "OMlffihe nectar cup, which gives delight."