• Take a large tin horn – one that will hold a gallon
• A pound of bar sugar
• Half a dozen eggs
• A quart of brandy
• Half a pint of Jamaica Rum
• Some cracked ice
• Fill up with milk
• Put the cover on the horn
• Shake well
• Serve from the horn in bar glasses
• Grate nutmeg on top

McDonough’s Bar-Keeper’s Guide by Patsy McDonough, 1883