An “extravagant” southern-style eggnog recipe found in The Sunday Star, a Washington DC newspaper, published December 31, 1905.

Beat the whites and yolks of 18 fresh eggs separately, the whites in a large bowl until both are as light as possible.  While beating the yolks stir in with them 18 tablespoons of pulverized sugar.  Take 15 wineglassfuls of best French brandy, six of old Jamaica rum and mixed the spirits into a pitcher, then pour the liquor slowly on the yolks of the eggs and the sugar, stirring until thoroughly mixed.  This process cooks the eggs.  Then add, also very slowly, 1 quart of very rich cream and one of milk until the whole is well mixed.  The mixture is now ready to pour into the punch bowl, when the whites of the eggs are added, a tablespoonful at a time, until the ingredients are all perfectly blended.  The eggnog improves if kept an hour or two in a cold place before drinking, occasionally stirring it from the bottom of the bowl.


From the same article, a recipe for wassail straight out of Dicken’s Pickwick Papers:

1/12 ounce of mace, 1/3 ounce of cloves, 1/4 ounce of vitamin, 1/4 ounce of cinnamon,  1/2 ounce of nutmeg, 1/3 ounce of ginger and nearly 1/2 ounce of coriander seeds; put into a cupful of water over the fire and allow to simmer half an hour or longer. To these ingredients are added four bottles of sherry and 1 1/2 pounds of loaf sugar, and when raging hot pour in the yolks of 12 eggs and the well beaten whites of 6, stirring briskly until the mixture becomes quite frothy: then drop in six soft roasted peeled apples. The wassail must be served immediately.