Who is this lady?

[Anita]

Thanks Laurie. Obviously I missed it, but you still get a prize.

BALTIMORE EGG NOGG

1/2 pint brandy or rum
1 and 1/2 c. madeira (wine)
6 pints milk
16 eggs, separated
12 tbs. sugar
1 tsp. nutmeg

Take the yellow [yolks] of the eggs and the sugar and beat them to the consistency of cream. Add two-thirds of a grated nutmeg and beat well together. Then mix in the rum and Madeira. Have ready the whites of the eggs, beaten to a stiff froth, and beat them into the above described mixture. When this is all done, stir in six pints of good rich milk. There is no heat used.
Egg Nogg made in this manner is digestible, and will not cause a headache. It makes an excellent drink for debilitated persons, and a nourishing diet for consumptives.
From Bon-Vivant's Companion by Jerry Thomas, 1862