Daly's Bartenders' Encyclopedia by Tim Daly (1903, p.85)
| 0.5 glass | Benedictine — benedictine | base |
| cream — pure cream | other | |
| 1 | egg yolk — yolk of one egg | other |
- Half fill a fancy sherry glass with Benedictine and drop in the yolk of one fresh cold egg.
- Fill up with pure cream and serve.
Daly's collegiate-strength warning is a useful social gloss for this rich restorative miniature.
The direct-glass cold yolk service is the defining structural point.