1876 Bar-Tender's Guide by Jerry Thomas

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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 hoiling 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 Bmooth and finely frothed. Thisis a good remedy to take at the commencement ofa cold. Put a quart of ale in a tinned saucepan on the fire to boil; in the mean time,beat up the yolks offour,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 repeatedlyfrom vessel to ves sel, raising the hand to as great a height as possible— which process produces the smoothness and frothingessen tial to the good quality of the flip. This is excellent for a cold, and,from its fleecy appearance,is sometimes desig nated"a yard offiaimel." 148. Egg Flip,

149. Egg Flip.

(Another method.)

Beat up,in a jug,four new-laid eggs, omitting two of the whites; add half a dozen largelumpsof sugar,and rub these well in the eggs, pour in boiling water, about half a pint at a time, and when the jug is rrtarly full, throw in two tumblers of Cognac brandy, and one '-f old Jamaica rum. '