Cooling Cups and Dainty Drinks by William Terrington (1869, p.188) — Terrington 1869
| 8 whole | egg yolk — egg yolks | base |
| 4 pints | whisky | base |
| 2 pints | milk — boiling milk | dilution |
| cloves — Grate or add a little. | other | |
| nutmeg — Grate in a little. | other | |
| sugar — Sweeten to taste. | sweetener |
- Beat the yolks of eight eggs well in a basin.
- First add the boiling milk to the eggs, then add the whisky.
- Sweeten to taste, grate in a little nutmeg and cloves, and serve hot.
This is a strikingly transformed bishop witness, showing how far the old title could drift by the later nineteenth century.
The sequencing matters here: the eggs are tempered with milk before the whisky goes in.