Source: Bartender's Manual or How To Mix Drinks of the Present Style page: 64
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 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.
7 to 8 dash lemonjuice
Ingredient: lemonWhat it is: Fruit
Common name for Citrus limon.
3/4 large bar glass icefine(Use a large bar glass.)
Ingredient: iceWhat it is: Additive
The new general availability of ice in the mid 1800s revolutionized bar-tending and drinking. Ice was delivered in blocks that then had to to be broken, crushed, picked and shaved for increasingly popular individual drinks (as opposed to large punches).
Fill the balance up with water; shake up in a shaker, until all the ingredients are well mixed; then strain it into a large bar glass, and serve.
This is a delicious summer drink of Americans, and is also fancied by the Ladies.