About Town Cocktail Book by Joe Fitchett (1925, p.32) — About Town 1925
| 1 quart | cider | base |
| rye whiskey — Rye Whisky | base | |
| 1 teaspoonful | allspice — Whole Allspice | other |
| 0.5 teaspoonful | Cassia buds — Cassia Buds | other |
| 3 whole | eggs | other |
- Boil the cider with the spices for three minutes.
- Pour carefully over the beaten eggs, serve hot, and add rye whisky to taste.
This matters because it preserves a hot cider-and-egg service that sits between plain mulled drink and mixed restorative.