Cooling Cups and Dainty Drinks by William Terrington (1869, p.190) — Terrington 1869
| 3 whole | egg yolk — egg yolks | base |
| 3 tablespoonfuls | water — cold water | dilution |
| 0.5 pint | water — Make hot with the wine mixture. | dilution |
| 2 drops | balsam of Peru | other |
| 0.5 pint | white wine | other |
| 2 oz | sugar | sweetener |
- Beat the egg yolks with the cold water.
- Make a hot mixture of the white wine, balsam of Peru, sugar, and water.
- Add the hot mixture to the beaten yolks while stirring and drink while frothy.
Chorister extends Terrington's ecclesiastical-title cluster into a lighter white-wine-and-egg restorative form.
Its identity depends on maintaining a warm froth rather than clarifying or long holding.