1912 Hoffman House Bartender's Guide by Charley Mahoney

Vermouth Frappe.

Use large bar glass. One and one-half pony French Vermouth. One-half glass filled with shaved ice. Fill up with cold Seltzer or Apollinaris water.

Cider Egg Nogg.

Use a largé bar glass.

One fresh egg. One-fourth tablespoonful of sugar. Three or four small lumps or half glass of shaved ice. Fill the glass with sweet cider. Shake well and strain; grate a little nutmeg on top. Use the best quality of cider, as poor cider spoils this drink. Use large bar glass. One yolk of an egg, three-quarter tablespoonful of sugar; add a little nutmeg and ground cinnamon to it, and beat it to a cream. One-half pony brandy. Three or four lumps of ice. One-quarter pony Jamaica rum. One pony Madeira wine. Fill glass with milk, shake thoroughly, strain; grate a little nutmeg on top and serve. 209 Baltimore Egg Nogg.