Das Mixerbuch by A. Brehmer (1924) — Brehmer 1924, orange-yolk red wine foam
| 2 orange | Orange juice (fresh) — orange juice | acid |
| 8 whole | egg yolk | base |
| 2 bottle | red wine | other |
| 1 pod | vanilla pod — Source says one bottle of vanilla liqueur may be used instead. | other |
| 500 g | crushed sugar | sweetener |
- Beat yolks, sugar, and orange juice to a thick mass; heat red wine with chopped vanilla to boiling, whisk hot wine into the egg mixture, and serve foamy.
Ice: None