1933 American Bar Guide by R C Miller

Separate the whites of the eggs from the yolks, beat them separately wi th an egg-beater 'until the yolks are well cut up, and the whites assume a light, fl~ecy appearance. Mix all the ingredients (except the whites of the eggs ) in a large punch ho\\ 1, then let the whites float on top, and ornament with colored sugars. Cool in a tub of ice and serve.

85. Baltimore Egg Nogg

(For a party of fifteen} I. T ake the yellow o sixteen eggs and twelve tablespoon– ful s of pulverized loaf-sugar, and beat them to the con– sistence of cream ; to this add two-thirds of a nutmeg grated, and beat weU together; then mix in half a pint oJ good brandy or Jamaica rum, and two wine-glasses of Pop-Pi-Ya wine. Have ready the whites of the eggs, beaten to a stiff froth, and beat them into the above– described mixture. When this is all done, stir in six pints of good rich milk. There is no heat used. Egg N ogg made in this manner is digestible and will not cause headache. It makes an excellent drink for debilitated persons, and a nourishing diet for consumptives.

86. General Harrison's Egg Nogg

( llJse large bar glass)

1 egg. 1 ~ teaspoonful of sugar. 2 or 3 small lumps of ice. Fill the tumbler with cider, and shake well.

This is a splendid drink, and is very popular on the Mississippi River. It was General Harrison's favorite beverage. 29