The Buffet Blue Book by John H. Considine (1912, p.62)
- Put the Benedictine and fresh egg into a cocktail glass.
- Fill up with milk and cream and serve.
Source presents this as a direct service drink rather than a separately described shaking step.
Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.36) — Ensslin 1917
| 1 drink | Benedictine | base |
| cream — Source says to fill up with cream rather than giving a fixed measure. | other |
| 1 whole | egg — fresh Egg | other |
- Build in a cocktail glass with a cold fresh egg.
- Fill up with cream and serve.
This matters because it preserves a very different Widow's Dream lineage from the more spirit-forward forms seen elsewhere in the corpus.
The direct build and open-ended cream fill are part of the drink's identity and should not be forced into a tighter modern ratio.