1876 Jerry Thoma's Bar-Tender's Guide or How to Mix Drinks (Soft Cover)

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EGG FLIPP

to four table-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 as possible— which process produces the smoothness and frothing essen­ 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 of flannel."

149. Egg Flip.

(Another method.)

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