Cooling Cups and Dainty Drinks by William Terrington (1869, p.187) — Terrington 1869
| 0.5 pint | gin | base |
| 0.5 oz | nutmeg — Grated. | base |
| 0.5 gallon | ale — good ale | other |
| 0.5 oz | cinnamon — Equal quantity with ginger. | other |
| 3 whole | egg yolk — egg yolks | other |
| 0.5 oz | ginger — Equal quantity with cinnamon. | other |
| 3 oz | brown sugar | sweetener |
- Grate the nutmeg and add an equal quantity of pounded ginger and cinnamon with the brown sugar.
- Beat the spice mixture up with the yolks of three eggs.
- Meanwhile warm the ale and gin.
- Pour the warm liquids into the egg-and-spice mixture while whisking, and drink immediately while frothing.
This entry preserves one of the richer anonymous ale formulas that otherwise disappears if only the named drinks are modeled.
Like purl, it depends on warm froth and immediate consumption rather than settling or straining.