Directions:
Break six eggs, put the yolks in one dish, the whites in another. To each yolk add a tablespoon of granulated sugar, beat the yolks and sugar to a foam; then flavor with a little grated nutmeg, stirring it well through the mixture; then add a half pint of hot sweet cider to each egg, beat it well through and pour into a hot punch bowl. Beat the whites of the eggs to a stiff froth with a little sugar and cover the surface of the punch. Serve in cups.