From 1915 :
Egg lemonade is not as easily made as the regular kind, but it’s worth the trouble it takes to concoct it. This is the recipe:
Juice and grated rind of 3 lemons,
1 ½ cups of sugar,
1 cup of water,
2 fresh eggs.
Put in a fruit jar and shake until very foamy, add water enough to fill the jar and pour into glasses two-thirds full of cracked ice.