Cooling Cups and Dainty Drinks by William Terrington (1869, p.189) — Terrington 1869
| 0.5 oz | cinnamon — Pounded. | base |
| 1 pint | water — boiling water | dilution |
| 4 whole | cloves | other |
| 2 whole | egg yolk — egg yolks | other |
| 4 oz | ginger — Pounded together with the cinnamon and cloves. | other |
| 6 glasses | ginger wine | other |
| 1 glass | raisin wine | other |
| 0.5 lb | sugar | sweetener |
- Pound the cinnamon, cloves, and ginger together, then add the sugar and boiling water and strain.
- Add the liquor carefully to the egg yolks and beat up well.
- Add the raisin wine and ginger wine and serve while hot.
This missing ecclesiastical-side entry matters because it shows Terrington preserving hot compound wine drinks with egg structure well beyond the main bishop cluster.
The eggs are enriched by the strained spiced liquor before the wines are added, so it behaves more like a hot restorative than a plain mulled wine.