1910 The Barkeeper's Manual by Raymond E. Sullivan (second edition)

BOW L OF EGG-NOG.

U se lar ge bow l. T ak e 18 eggs, separ at e the w h it es fr om the yellow , beat t he yel l ow to a t h ick bat t er, pu t in i l/2 pounds sugar , m i x t h is w ell w it h t he bat t er, on e-h alf pin t O r an ge Cu r acao, one qu ar t Br an d y, one pin t Rum , keep st i r r i n g all the time so as not to let them curdle, add t w o quar t s cr eam and one quar t m ilk , st i r r ed w ell t oget her, t ak e the wh it es and beat them to a t h ick fr ot h and put it on the t op. Si f t n u t m eg on top and it is r ead y t o be ser ved. EGG-NOG. T o each egg one t ablespoon (not h eap in g) gr an u lat ed sugar , one sh er r y gl ass French br an dy, on e-h alf sh er r y glass. Jam ai ca Rum , a dash o f Cu r acao, one sh er r y gl ass o f cream . Eggs should be t h or ough ly beat en , w h it es and yolk s separ at ely. St i r su gar int o yolk s, add h al f o f wh it es, pou r liquor very sl ow l y st i r r i n g all the wh ile, then cream and balan ce o f wh it es.

T O D D I E S . BRANDY TODDY. Pr ep ar e in the same m an n er as W h i sk ey Todd y, u si n g Br an d y in st ead o f W h isk ey.