1862 The Bartender's Guide price $2,50 by Jerry Thomas

EGG FLIPP

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to four tiible-spoonfuls of moist sugar, and half a nutmeg grated. When all are well mixed, pour on the boiling ale by degrees, beating up the mixture continually ; then pour it rapidly backward and forward from one jug to another, keeping one jug raised high above the other, till the flip is smooth and finely frothed. This is a good remedy to take at the commencement of a cold.

148. Egg Flip.

Put a quart of ale in a tinned saucepan on the fire to boil ; in the mean time, beat up the yolks of four, with the whites of two eggs, adding four table spoonfuls of brown sugar and a little nutmeg ; pour on the ale by degrees, beating up, so as to prevent the mixture from curdling then pour back and forward repeatedly from vessel to ves- sel, raising the hand to as great a height ai possible— which process produces the smoothness and f] vfhing essen tial to the good quality of the flip. This is ( r/.ellent for a cold, and^from its fleecy appearance, is soor/imes desig- nated " a yard of flannel."

149. Egg Flip.

(Another method.)

Beat up, in a jug, four new-laid eggs, crjitting two of •the whites ; add half a dozen large lumps of eugar, and rub these well in the eggs, pour in boiling wa^.er, about half a pint at a time, and when the jug is i.^arl^ full, throw in two tumblers of Cognac brandy, and one ^ ' old Jamaica rum.