Cooling Cups and Dainty Drinks by William Terrington (1869, p.194) — Terrington 1869
| 1 whole | egg yolk | base |
| 0.5 gill | rum | base |
| 1 gill | sherry or brandy — If using brandy, use half a gill. | base |
| 0.25 pint | milk — Good milk. | dilution |
| 1 tablespoonful | water — cold water | dilution |
| 0.25 pint | ice — shaven or pulverized ice | other |
| 1 tablespoonful | sugar — pounded white sugar | sweetener |
- Beat up the yolk with the cold water and pounded white sugar.
- Add the sherry or brandy, the rum, and the milk and mix together.
- Add the shaven or pulverized ice and serve.
Ice: Shaven or pulverized ice
This gives a useful mid-century cold nogg witness without the richer cream-and-whites structure of the Baltimore version.
The formula is compact and closer to a cold mixed milk punch than to a festive holiday nogg.