Das Mixerbuch by A. Brehmer (1924) — Brehmer 1924, hot cream cognac Rhine wine punch
| 1 thin peel | lemon peel | acid |
| 0.5 liter | cognac | base |
| 6 whole | egg yolk | base |
| 1.25 liter | boiling cream | other |
| 0.25 liter | cold boiled cream | other |
| 1 bottle | Rhine wine | other |
| some | vanilla | other |
| 250 g | powdered sugar | sweetener |
- Stir yolks with vanilla, sugar, lemon peel, and cold cream; remove peel, add boiling cream while stirring, then after two or three minutes add cognac and Rhine wine while continuing to stir, and serve hot.
Ice: None