1934 The bon Vivant's Companion (7th printing 1934) by Jerry Thomas

Egg Noggs E. iGG NOGG is a beverage of American origin, but it has a popularity that is cosmopolitan. At the South it is almost indispensable at Christmas time, and at the North it is a favorite at all seasons. In Scotland they call Egg Nogg"auld man's milk."

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EGG NOGG

Use large bar glass

One tablespoonful of fine su- One wineglass of Cognac gar, dissolved with brandy. One tablespoonful of cold One-half wineglass Santa water. Cruz rum. One egg. One-third tumblerful of milk. Fill the tumbler one-fourth full with shaved ice, shake the ingredients until they are thoroughly mixed together, and grate a little nutmeg on top. Every well-ordered bar has a tin egg-nogg shaker, which is a great aid in mixing this bev erage. ...184...

HOT EGG NOGG

Use large bar glass

This drink is very popular in California, and is made in precisely the same manner as the cold egg nogg above,except that you must use boiling water instead of ice. 94