1883 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks (1976 edition)

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83. Egg Nogg.

(For a party ot totty,}

1 dozen eggs. 2 quarts of brandy. : 1 pint of Sauta Cru2 rum. 2 gallons of milL Ibs. white sugar.

Scparate tbe whités of tbe eggs froni the yolka, beat them separately with an egg-beater uutil tbe yolks are well eut up, and tbe wlûtes assume a ligbt fleeoy appearance. Miz ail tbe ingrédients (except tbe whites of tbe eggs) in a large puncb bowl, tben let the -whites float on top, and ornament with colored sugars. Cool in a tub of ice, and

serve.

84. Baltimore Egg Nogg.

(For a party of fifteen.)

Take the yellow of sixteen eggs and twelve table-spoon- fuls of pulverized loaf-sugar, and beat them to the consis- tence of cream ; to this add two-thirds of a nutmeg grated, and beat well togetber; then mix in balf a pint of good brandy or Jamaica rum, and two wine-glasses of Madeira wine. Have ready tbe "whites of the eggs, beaten to a stifl froth, and beat them into the above-described mixture. Wben tliis is ail doue, stir in six pints of good rich milV, Tbere is no beat uscd. Egg Noggmade in this manner is digestible, and will not cause headache. It makes an excellent drink for do. bUitated persons, and a nourishiug diet for consumptives.