1938 Famous New Orleans Drinks and how to mix'em (3rd printing) by Stanley Clisby Arthur

"A bottle of strong beer tvch in this countrey [Norfolli] they call 'nog'." 1693.

Eggnogs As long ago as in the period when Shakppeare wrote his plays we find chronicled: "Nog is a kind of strong beer brewed in East Anglia." In writings two hundred years later we find records of such a brew as egg-nog in which "the white and yolk of eggs are stirred with hot beer, cider, wine, or spirits." In 1825 New Yorkers read in a newspaper called Brother Jonathan, that the "egg-nog had gone about rather freely" at a certain party. A score of years later A. O. Hall, stopping at the old St. Charles Hotel while in the Crescent City gathering material for his Manhattaner in New Orleans, popular book of its day, "trembled to rhinlf of the juleps, and punches, and nogs, and soups, consumed in the dining-room of that famed hostelry. Much liquor has flowed over the bars since Nog was originally described as an ale brewed in East Anglia, now modern Norfolk and Suffolk in England. Every egg-nog recipe today calls for milk or cream, none for ale or hot beer. Time changes everything. Blessed be time for some of the changes it makes in our cups of cheer! Following are recipes for the best eggnogs we have ever tasted.

The sailor toasts thy charms in flip and grog; The Norwich Weaver drinks thee deep in Nog. 1774. Eighty-nine