Louis' Mixed Drinks with Hints for the Care & Serving of Wines by Louis Muckensturm (1906, p.47)
| 3 units | egg — Raw eggs | base |
| 3 dashes | Vinegar — Vinegar | other |
| 1 dash | Worcestershire sauce | other |
- Break the eggs into a high-ball glass, add the vinegar and Worcestershire, do not stir, and serve with a teaspoon.
The book says it is often used for breakfast.