The Cocktail Book a Sideboard Manual for Gentlemen (1901, p.67)
| 0.5 tablespoonful | sugar | base |
| 1 | egg — fresh egg | other |
| 0.5 glass | ice — shaved ice | other |
| ice — Fill the large glass before straining. | other |
| nutmeg — Grate on top. | other |
- Shake the sugar, egg, and shaved ice.
- Strain into a large ice-filled glass, grate nutmeg on top, and serve with straws.
Garnish: Grated nutmeg.
Ice: Half glass shaved ice
This keeps a fully non-alcoholic egg drink visible as real mixed-drink practice rather than a medicinal footnote.
Its structure closely echoes alcoholic shaken egg drinks while omitting the spirit entirely.
Daly's Bartenders' Encyclopedia by Tim Daly (1903, p.64)
| 1 spoonful | sugar — powdered sugar | base |
| milk — Fill the balance with milk. | dilution |
| 1 | egg — fresh cold egg | other |
| 0.5 glass | ice — fine ice | other |
| nutmeg — Grate on top. | other |
- Shake the powdered sugar, egg, fine ice, and milk well in a mixing glass.
- Strain into a large bar glass, grate a little nutmeg on top, and serve with straws.
Garnish: Nutmeg.
Ice: Fine ice
Daly explicitly frames this as a breakfast substitute for feverish people needing strength, which is useful restorative context.
The cold shaken milk-and-egg build places it alongside temperance restoratives rather than spirit drinks.