Jerry Thomas' Bartender's Guide

Sherry Egg Nogg.
(Use large bar-glass.)
Take 1 ½ tea-spoonful of fine white sugar.
1 fresh egg.
2 or 3 small lumps of ice.
2 wine-glasses of Sherry wine.

Fill the glass with rich milk, shake up until the egg is thoroughly mixed with the other ingredients. Strain the mixture into a large goblet, excluding the ice, and grate a little nutmeg on top.

General Harrison's Egg Nogg.
(Use large bar-glass.)
Take 1 ½ tea-spoonful of sugar.
1 fresh egg.
2 or 3 small lumps of ice.

Fill the tumbler with cider, and shake well. This is a delicious drink, and was very popular on the Mississippi river in old times. It is said to have been General Harrison's favorite beverage. Baltimore Egg Nogg.

(For a party of ten.)
Take ½ pint of brandy (or Jamaica Rum).
2 wine-glasses of Madeira wine.
6 pints rich milk.
10 eggs.
10 tea-spoonfuls powdered sugar.
2/3 nutmeg, grated.

Beat the yolks of the eggs and the sugar together to a cream ; add the nutmeg, well mixed in; then add the brandy (or rum) and the wine. Have the whites of the eggs ready beaten to a stiff froth, and beat them into the mixture ; then stir in the milk gradually beating up the mixture all the while. Place the bowl in a vessel containing ice, as directed on page 15.