Egg Wine
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Ingredients
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1 egg, 1 tablespoonful and 1/2 glass of cold water, 1 glass of sherry, sugar and grated nutmeg to taste.

Method
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Beat the egg, mixing with it a tablespoonful of cold water; make the wine-and-water hot, but not boiling; pour it on the egg, stirring all the time. Add sufficient lump sugar to sweeten the mixture, and a little grated nutmeg; put all into a very clean saucepan, set it on a gentle fire, and stir the contents one way until they thicken, but _do not allow them to boil_. Serve in a glass with sippets of toasted bread or plain crisp biscuits. When the egg is not warmed, the mixture will be found easier of digestion, but it is not so pleasant a drink.

Source: Mrs Beeton's Book of Household Management (1861)
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