1891 Drinks à La Mode by Mrs de Salis

28 DRINKS A LA MODE Remove the froth of the ale when on the fire till it begins to boil. Mix the froth with the sugar and eggs, add grated nutmeg to taste, and a gill of rum. When the ale boils, stir it gradually into the eggs and rum till quite smooth, and serve. Egg Nog. Put two yolks of egg into a tumbler with a sprinkle of nutmeg, a dessertspoonful of crystallised brown sugar, and a teaspoonful of grated ginger. Make a pint of ale hot, and add a small piece of stick of cinnamon and a glass of sunshine rum ; pour gradually to the yolks of eggs and whisk till it froths. Serve hot Pour three gallons of boiling water on a peck of elder berries picked from their stalks, and let them stand covered for two or three days ; then strain off through a fine sieve, and mash the fruit to get the juice from it. Take nine pounds of sugar and put it to the strained juice with six cloves, half an ounce of ginger (ground), and a pound of good raisins ; then boil for an hour. Be careful to skim well. Let it stand to cool until it is only milk-warm ; then put it into a clean dry cask with three table- spoonfuls of fresh yeast. Let it ferment for about a fortnight, then add three-quarters of a pint of brandy. Bung up the cask and let it stand six months before it is bottled. This wine is always mulled and served with sippets of toasted bread and a little grated nutmeg. Elder Wine.