Cooling Cups and Dainty Drinks by William Terrington (1869, p.193) — Terrington 1869
| 1 whole | egg | base |
| 0.5 pint | water — boiling water | dilution |
| 3 glasses | sherry | modifier |
| ginger — grated ginger | other | |
| nutmeg — Grate a little before serving. | other | |
| 1 teaspoonful | sugar | sweetener |
- Beat up the egg with the sherry and sugar.
- Add grated ginger and carefully pour in the boiling water while stirring.
- Grate a little nutmeg on top before serving.
Garnish: Grated nutmeg.
This sits between mulled wine and egg flip traditions and shows Terrington's broad restorative seam clearly.
The water must be added gradually to avoid scrambling the egg.