Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.68)
| egg — Eggs | base | |
| 1.5 tablespoon | sugar — Sugar | sweetener |
- Separate the eggs carefully, beat the whites to a stiff froth, mix in one and one-half tablespoonfuls of sugar for each egg, beat the yolks until thin as water, combine yolks with whites and sugar to a light batter, and stir occasionally to prevent separation.