Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.43)
| 9 whole | egg — Eggs | base |
| 1 pint | water — Water | dilution |
| nutmeg — Nutmeg | other | |
| 1 quart | port wine — Port, claret, or red Burgundy | other |
| 4 tablespoon | sugar — Powdered white sugar | sweetener |
- Beat the whites and yolks separately, mix the sugar with the yolks, heat the wine with half a pint of water to a boil, combine the whites and yolks with the remaining water in a bowl, pour the boiling wine over the egg mixture, add nutmeg, stir rapidly, and serve.