Source: Bartender's Manual or How To Mix Drinks of the Present Style page: 48
Ingredient: eggWhat it is: Additive
Bird eggs are a common food and one of the most versatile ingredients used in cooking and have long been used in drinks. Usually used to add consistency and foam, egg whites and yolks are usually separated with "silver" indicating the white and "golden" the yolk. Modern chicken eggs are much larger, so use the smallest ones available.
1/2 table-spoon sugar
Ingredient: sugarWhat it is: Additive
Many 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.
1/2 large bar glass iceshaved
Ingredient: iceWhat it is: Additive
The new general availability of ice in the mid 1800s revolutionized bar-tending and drinking. Ice was delivered in blocks that then had to to be broken, crushed, picked and shaved for increasingly popular individual drinks (as opposed to large punches).
1 1/2 wine-glass sherry wine(Use a large bar glass.)
Ingredient: sherry wineWhat it is: Sherry
Fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called vino de Jerez. Typically dry, "fino" sherry when only the generic name is used.
Shake it well, until it is thoroughly mixed, strain it into a fancy bar glass, grate a little nutmeg on top and serve.
This is a very delicious drink and gives strength to delicate people. (See illustration, Plate No. 15.)