Period Warm 'em Up

Joined
May 30, 2011
Location
mid-Atlantic
207. Hot Spiced Rum.
(Use small bar glass.)​
1 teaspoonful of sugar.
1 wine-glass of Jamaica rum.
1 teaspoonful of mixed spices, (allspice and cloves.)
1 piece of butter as large as half of a chestnut.
Fill tumbler with hot water.
208. Hot Rum.
(Use small bar glass.)​
This drink is made the same as the hot spiced rum, omitting the spices, and grating a little nutmeg on top.


122. Mulled Wine.
(With the whites of eggs.)​
Dissolve 1 lb. sugar in two pints of hot water, to which add two and a half pints of good sherry wine, and let the mixture be set upon the fire until it is almost ready to boil. Meantime beat up the whites of twelve eggs to a froth, and pour into them the hot mixture, stirring rapidly. Add a little nutmeg.
123. Mulled Wine.
(In verse.)​
"First, my dear madam, you must take
Nine eggs, which carefully you'll break—
Into a bowl you'll drop the white,
The yolks into another by it.
Let Betsy beat the whites with switch,
Till they appear quite frothed and rich—
Another hand the yolks must beat
With sugar, which will make them sweet;
Three or four spoonfuls may be'll do,
Though some, perhaps, would take but two.
Into a skillet next you'll pour
A bottle of good wine, or more—
Put half a pint of water, too,
Or it may prove too strong for you;
And while the eggs (by two) are beating,
The wine and water may be heating;
But, when it comes to boiling heat,
The yolks and whites together beat
With half a pint of water more—
Mixing them well, then gently pour
Into the skillet with the wine,
And stir it briskly all the time.
Then pour it off into a pitcher;
Grate nutmeg in to make it richer.
Then drink it hot, for he's a fool,
Who lets such precious liquor cool."
132. Apple Toddy.
(Use small bar glass.)​
1 table-spoonful of fine white sugar.
1 wine-glass of cider brandy.
1/2 of a baked apple.
Fill the glass two-thirds full of boiling water, and grate a little nutmeg on top.

133. Brandy Toddy.
(Use small bar glass.)​
1 teaspoonful of sugar.
1/2 wine-glass of water.
1 wine-glass brandy.
1 small lump of ice.
Stir with a spoon.
For hot brandy toddy omit the ice, and use boiling water.

134. Whiskey Toddy.
(Use small bar glass.)​
1 teaspoonful of sugar.
1/2 wine-glass of water.
1 wine-glass whiskey.
1 small lump of ice.
Stir with a spoon.
135. Gin Toddy.
(Use small bar glass.)​
1 teaspoonful of sugar.
1/2 wine-glass of water.
1 wine-glass gin.
1 small lump of ice.
Stir with a spoon.
 
Last edited by a moderator:
Wow, I didn't realize they had such a procedure for tea. Sounds fairly strong, too. My sister dunks her teabag in hot water about twice and calls that tea. I say, why waste a good tea bag - just drink the hot water!
 
From: How to mix drinks: or, The bon-vivant's companion by Jerry Thomas, 1862

207. Hot Spiced Rum.​
(Use small bar glass.)​
t teaspoonful of sugar.
1 wine-glass of Jamaica rum.
1 teaspoonful of mixed spices, (allspice and cloves.)
1 piece of butter as large as half of a chestnut.
Fill tumbler with hot water.
208. Hot Rum.​
(Use small bar glass.)​
This drink is made the same as the hot spiced rum, omitting the spices, and grating a little nutmeg on top.

80. EGG NOGG.​
Egg Nogg is a beverage of American origin, but it has a popularity that is cosmopolitan. At the South it is almost indispensable at Christmas time, and at the North it is a favorite at all seasons.
In Scotland they call Egg Nogg, " auld man's milk."

81. Egg Nogg.​
(Use large bar glass.)​
1 table-spoonful of fine sugar, dissolved with 1 do. cold water, 1 egg.
1 wine-glass of Cognac brandy. k do. Santa Cruz rum.
I tumblerful of milk.
Fill the tumbler J full with shaved ice, shake the ingredients until they are thoroughly mixed together, and grate a little nutmeg on top. Every well ordered bar has a tin egg-nogg "shaker," which is a great aid in mixing this beverage.

82. Hot Egg Nogg.​
(Use large bar glass)​
This drink is very popular in California, and is made in precisely the same manner as the cold egg nogg above, except that you must use boiling water instead of ice.

83. Egg Nogg.​
(For a party of forty.)​
1 dozen eggs.
2 quarts of brandy.
1 pint of Santa Cruz rum.
2 gallons of milk.
lbs. white sugar.
Separate the whites of the eggs from the yolks, beat them separately with an egg-beater until the yolks are well cut up, and the whites assume a light fleecy appearance. Mix all the ingredients (except the whites of the eggs) in a large punch bowl, then let the whites float on top, and ornament with colored sugars. Cool in a tub of ice, and serve. ,

84. Baltimore Egg Nogg.​
(For a party of fifteen.)
Take the yellow of sixteen eggs and twelve table-spoonfuls of pulverized loaf-sugar, and beat them to the consistence of cream; to this add two-thirds of a nutmeg grated, and beat well together; then mix in half a pint of good brandy or Jamaica rum, and two wine-glasses of Madeira wine. Have ready the whites of the eggs, beaten to a stiff froth, and beat them into the above-described mixture. When this is all done, stir in six pints of good rich milk. There is no heat used.
Egg Nogg made in this manner is digestible, and will not cause headache. It makes an excellent drink for debilitated persons, and a nourishing diet for consumptives.

85. General Harrison's Egg Nogg,​
(Use large bar glass.)​
1 egg'
1£ teaspoonful of sugar.
2 or 3 small lumps of ice.
Fill the tumbler with cider, and shake well.
This is a splendid drink, and is very popular on the Mississippi river. It was General Harrison's favorite beverage.

86. Sherry Egg Nogg.​
1 table-spoonful of white sugar.
1 egg.
2 wine-glasses of sherry.
Dissolve the sugar with a little water; break the yolk of the egg in a large glass; put in one-quarter tumblerful of broken ice; fill with milk, and shake up until the egg is thoroughly mixed with the other ingredients, then grate a little nutmeg on top, and quaff the nectar cup.

122. Mulled Wine.​
(With the whites of eggs.)​
Dissolve 1 lb. sugar in two pints of hot water, to which add two and a half pints of good sherry wine, and let the mixture be set upon the fire until it is almost ready to boil. Meantime beat up the whites of twelve eggs to a froth, and pour into them the hot mixture, stirring rapidly. Add a little nutmeg.
123. Mulled Wine.​
(In verse.)​
"First, my dear madam, you must take
Nine eggs, which carefully you'll break—
Into a bowl you'll drop the white,
The yolks into another by it.
Let Betsy beat the whites with switch,
Till they appear quite frothed and rich—
Another hand the yolks must beat
With sugar, which will make them sweet;
Three or four spoonfuls may be'll do,
Though some, perhaps, would take but two.
Into a skillet next you'll pour
A bottle of good wine, or more—
Put half a pint of water, too,
Or it may prove too strong for you;
And while the eggs (by two) are beating,
The wine and water may be heating;
But, when it comes to boiling heat,
The yolks and whites together beat
With half a pint of water more—
Mixing them well, then gently pour
Into the skillet with the wine,
And stir it briskly all the time.
Then pour it off into a pitcher;
Grate nutmeg in to make it richer.
Then drink it hot, for he's a fool,
Who lets such precious liquor cool."
132. Apple Toddy.​
(Use small bar glass.)
1 table-spoonful of fine white sugar.
1 wine-glass of cider brandy.
^ of a baked apple.
Fill the glass two-thirds full of boiling water, and grate a little nutmeg on top.

133. Brandy Toddy.​
(Use small bar glass.)
1 teaspoonful of sugar.
£ wine-glass of water.
1 do. brandy.
1 small lump of ice.
Stir with a spoon.
For hot brandy toddy omit the ice, and use boiling water.

134. Whiskey Toddy.​
(Use small bar glass.)​
1 teaspoonful of sugar.
£ wine-glass of water.
1 do. whiskey.
1 small lump of ice.
Stir with a spoon.
135. Gin Toddy.​
(Use small bar glass.)​
1 teaspoonful of sugar.
£ wine-glass of water.
1 do. gin.
1 small lump of ice.
Stir with a spoon.

Obviously, as Moderator, I must test these recipes before any innocent members are exposed to them. I'll get on that this afternoon--early dismissal! :smile:
 
Ah... a disclaimer is called for.

We do not condone under-age drinking.
We recommend drinking responsibly.
We absolutely do not condone driving under the influence of anything stronger than "fresh" cider and the fumes off the fruit cake.

Happy holidays. :tongue:
 
That whiskey toddy is right good with honey! That's what my dad said his father drank every morning of his life - but never anything else! It must have set him up proper - he'd then go out and wrassle his bear...
 
Elaine Thanks so much for the recipes. My Granny made Toddy and added honey as diane stated her father did.
My Granny got me to make her toddy.
I had to keep trying, sometimes 5 or 6 goes before I got it right !!!!
Then just before bedtime, I was allowed to try a wee bit. Then sleep soundly.....she was a great baby-sitter.
 
Elaine

I see that General Harrison's eggnog was included in your eggnogs.

I really appreciate all your posts. They are so informative and present the recipes in their authentic version.

We all enjoy your input and sorry if I repeated the one on General Harrison's eggnog in the "Visiting Day" Thread. Just thought that the information on Visiting Day be interesting since we now approach a New Year.

We really need to index all the Foods in categories. This way there won't be duplication. I do want to give credit to all those who post the different recipes.

Thanks again for all your posts.

Donna
 
I somehow overlooked that recipe, too! Looking back I see another one I missed. Sometimes the posts get pushed down before they get read - I'll have to keep a better eye on the Food Forum! :smile:
 
Back
Top