The Complete Buffet Manual or How to Mix Fancy Drinks by J. E. Sheridan (1901, p.95)
| 1 egg | egg — fresh egg | base |
| milk — Used to fill the glass. | dilution | |
| nutmeg — Grated on top. | other | |
| 1 dash | Raspberry syrup | sweetener |
| 1 tablespoonful | sugar | sweetener |
- Shake the egg, raspberry syrup, sugar, and milk well.
- Strain into a fizz glass, grate nutmeg on top, and serve.
Garnish: Grated nutmeg.
This is a useful checkpoint for the restorative milk-punch borderland where the name 'punch' persists without citrus or spirit emphasis.
The fizz-glass landing is unusual for such a dairy-rich service and worth preserving.