Variants (7)
The Gentleman's Table Guide (2nd edition) by E. Ricket and C. Thomas (1872, p.46)
| 12 whole | egg yolk — egg yolks | base |
| 0.5 pint | spirit — brandy, Irish whiskey, or rum | base |
| 6 pint | milk — rich new milk | dilution |
| berries — strawberries or raspberries | garnish |
| 2 glass | madeira or sherry — Madeira or fine brown sherry | modifier |
| 1 gill | cream | other |
| 12 whole | egg white — egg whites | other |
| nutmeg — Grated very fine, plus more on top. | other |
| 10 tablespoon | sugar — powdered loaf sugar | sweetener |
- Beat the yolks and sugar together to the consistency of cream and add finely grated nutmeg.
- Add the spirit and Madeira or sherry.
- Beat the whites to a stiff froth and fold them into the mixture.
- Stir in the milk and cream.
- Cool the bowl on ice and add the whites just before serving, then ornament with berries.
Garnish: Nutmeg and berries
The source's final clause suggests holding back some froth until just before service.
American and Other Drinks by Leo Engel (1878, p.33)
| 0.5 pint | brandy — brandy or Jamaica rum | base |
| 16 whole | egg yolk — egg yolks | base |
| 6 pint | milk — rich milk | dilution |
| 2 wine glass | Madeira | modifier |
| 16 whole | egg white — egg whites | other |
| 0.67 whole | nutmeg — grated | other |
| 12 tablespoon | sugar — powdered loaf sugar | sweetener |
- Beat the yolks with sugar to the consistency of cream, beat in the nutmeg and spirits, fold in the whipped whites, then stir in the milk.
Ice: None
Mixed Drinks by Herbert W. Green (1895, p.31)
- Fill a large lemonade glass one-third full of fine ice and add the sugar, egg, rum, sherry, whisky, and milk.
- Shake thoroughly, strain into a large thin glass, and grate nutmeg on top if desired.
Garnish: Grated nutmeg, optional.
Ice: Fine ice
This is a good checkpoint for the mixed-spirit nogg line, keeping rum, sherry, and whisky together in one restorative formula.
The drink depends on full shake service to integrate the egg and milk cleanly.
The Complete Buffet Manual or How to Mix Fancy Drinks by J. E. Sheridan (1901, p.36)
| 0.5 pony | brandy — brandy or Jamaica rum | base |
| 1 yolk | egg yolk — yolk of an egg | base |
| milk — Used to fill. | dilution |
| Madeira — Madeira wine | modifier |
| 3.5 lumps | ice — cracked ice | other |
| nutmeg — nutmeg and ground cinnamon | other |
| 0.5 tablespoonful | sugar | sweetener |
- Beat the yolk, sugar, nutmeg, and cinnamon to a cream.
- Add the spirit, cracked ice, Madeira, and milk, shake thoroughly, strain, grate nutmeg on top, and serve.
Garnish: Grated nutmeg.
Ice: Cracked ice
This is a useful city-style nogg checkpoint because Sheridan keeps the Madeira-and-yolk format explicit.
The creamed yolk base and fortified-wine accent distinguish it from plainer milk noggs.
Jack's Manual by J. A. Grohusko (1910, p.35)
| 0.5 portion | brandy | base |
| 1 egg yolk | egg yolk | base |
| 0.25 portion | Jamaica rum | base |
| milk — Fill glass with milk. | dilution |
| cinnamon — A little ground cinnamon. | other |
| 3 lumps | ice — cracked ice | other |
| 0.25 portion | Madeira wine | other |
| nutmeg — Beat a little into the cream base and serve with more if desired. | other |
| 1 tablespoonful | sugar | sweetener |
- Beat the yolk, sugar, nutmeg, and cinnamon to a cream.
- Add the brandy, Madeira, cracked ice, Jamaica rum, and milk, shake well, strain into a large glass, and serve.
Garnish: Nutmeg
Ice: Cracked ice
Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.28)
- Beat the yolk and sugar to a cream with nutmeg, add the brandy, rum, madeira, ice, and milk, shake well, grate nutmeg on top, and serve.
Ice: Ice
Bartenders' Manual by Bartenders Association of America (1913, p.14)
- Beat the yolk, sugar, and spices to a cream.
- Add the spirits, ice, and milk, shake thoroughly, strain, and grate nutmeg on top.
Garnish: Grated nutmeg
Ice: Ice