This section is from the book "Practical Dietetics With Special Reference To Diet In Disease", by William Gilman Thompson. Also available from Amazon: Practical Dietetics with Special Reference to Diet in Disease.
Eggnog is made by adding the beaten yolk of egg and a little spirits to a tumblerful of milk, stirring well, adding sugar and the white of the egg, separately beaten. The digestibility of both of these highly nourishing and stimulating preparations is enhanced by the addition of half an ounce of lime water, which does not affect the taste.
Take one egg, half a glass of cold water, one glass of sherry, sugar, and a very little nutmeg grated.
Beat the egg to a froth with a tablespoonful of cold water. Make the wine and water hot, but not boiling; pour on the egg, stirring all the time. Add sufficient sugar to sweeten, and a very little nutmeg. Put all into a porcelain-lined saucepan over a gentle fire and stir one way till it thickens, but do not let it boil. Serve in a glass with crisp biscuits or sippets of toast.
Scald some new milk by putting it, contained in a jug, into a saucepan of boiling water, but it must not be allowed to boil. When quite cold beat up an egg with a fork in a tumbler with some sugar; beat quite to a froth; add a dessertspoonful of brandy and fill up the tumbler with scalded milk. A nutritive drink in acute disease.
Rub together the yolks of two eggs and half an ounce of refined sugar, and add four ounces of Cognac and four ounces of cinnamon water. A more generally useful mixture may be made with half this quantity of brandy.
Best Cognac, distilled water, each fifteen ounces; yolk of one egg; sirup, six ounces. Mix. Give a tablespoonful every two or three hours.
Beat up three eggs to a froth in four ounces of cold water and then add four ounces of brandy. Mix well and sweeten to taste. A little nutmeg may be added. Give a tablespoonful or so at a time.
The juice of four lemons, the rinds of two, half a pint of sherry, four eggs, six ounces of loaf sugar, one pint and a half of boiling water.
Pare the lemon rind thinly, put it into a pitcher with the sugar, and pour the boiling water on it. Let it cool, then strain, and add the wine, lemon juice, and eggs, previously well beaten and strained. Mix all together and it is ready for use.
Add the yolks of two eggs to a cupful of beef tea, with pepper and salt to taste. Butter a cup or jam pot, pour the mixture into it, and let it stand in a pan of boiling water till the custard is set.
Boil a strip of lemon and two cloves in a pint of milk; mix half a teaspoonful of arrowroot in a little cold milk and add it to the boiling milk; stir it until about the consistence of cream. Have ready the yolks of three eggs beaten up well in a little milk. Take the hot milk off the fire and as it cools add the eggs and a tablespoonful of orange-flower water, stirring it constantly till quite cool. Keep it in a very cool place till required for use.
Take three ounces of rice, the yolks of two eggs, half a pint of cream or new milk, one quart of stock.
Boil the rice in the stock and rub half of it through a tammy, put the stock in a stewpan, add the rest of the rice whole, and simmer gently for five minutes. Have ready the milk or cream, boiled. Beat the yolks of the eggs and mix them gradually with the cream. Take the soup off the fire, add the cream and egg, stirring them well together as you mix them. Heat gradually, but do not boil, or the eggs will curdle.
Beat an egg to a froth, add a wineglass of sherry, flavour with a lump of sugar, a strip of lemon peel, and a little grated nutmeg. Have ready some gruel, very smooth and hot, stir in the wine and egg, and serve with crisp toast. Arrowroot may be made in the same way.
Beat up an egg to a froth; add a glass of sherry and half a pint of gruel. Flavour with a lemon peel, nutmeg, and sugar.