• Use large punch bowl
• One dozen eggs
• One and one-half pounds of fine sugar, beaten together well
• Two quarts of brandy
• One-half quart of St. Croix rum
• One and one-half gallons milk
• Mix well
• Grate nutmeg
• Ornament top with colored sugars
• Cool in tub of ice and serve

Mixology; The Art of Preparing All Kinds of Drinks “An All Right Book.” by Joseph L. Haywood, Mixologist, 1898