The Hoffman House Bartender's Guide by Charles S. Mahoney (1905, p.192)
| 1 pint | Cognac brandy | base |
| 0.5 pint | Raspberry syrup | base |
| 6 oranges | Orange — oranges | garnish |
| 1 pint | creme de cacao — Creme de Chocolate | modifier |
| 1 pint | curacao — Curacoa | modifier |
| 6 eggs | egg — fresh eggs | other |
| 2 bottles | Hungarian wine | other |
| ice — Surround the bowl with ice. | other | |
| nutmeg — Grate a little on top. | other | |
| 2 bottles | Tokay wine | other |
- Stir the ingredients well in a large bowl with a punch ladle.
- Surround the bowl with ice, serve in a wine glass, and grate a little nutmeg on top.
Garnish: Grated nutmeg