Source: Bartender's Manual or How To Mix Drinks of the Present Style page: 77
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 pony glass honeydissolve well with a spoon
Ingredient: honeyWhat it is: Additive
Sweet aliment produced by honey bees (and some other species) and derived from the nectar of flowers. Also used as a sweetener in hot and cold drinks.
1 1/2 wine-glass Burgundyor Claret
Ingredient: BurgundyWhat it is: Wine
Typically red wine made in the Burgundy region in eastern France, which are made from Pinot Noir grapes. Also white wines made from Chardonnay grapes. Red and white wines are also made from other grape varieties, such as Gamay and Aligoté respectively. Small amounts of rosé and sparkling wine are also produced in the region. Chardonnay-dominated Chablis and Gamay-dominated Beaujolais are formally part of Burgundy wine region, but wines from those subregions are usually referred to by their own names rather than as "Burgundy wines".
1/2 pony glass Curaçao(Use a large bar glass.)
Put all the ingredients into a dish and put it over a fire until it boils up, then pour from one mug to the other for three or four times in succession; put a slice of lemon into it, sprinkle with a little cinnamon and serve.