1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

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EGG FLU'P

10 four table-spooufuls of moist sugar, and half a nutmeg grated. When all are well mixed,looiir on the boiling ale by degrees,beating up the mixture contiuuaUy; then pour it rapidly backward and forward from one jug to another, keeping onejug 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. Put a quart of ale in a tinned saucepan on the fire to boU; in the mean time,beat up the yolks offour, with the whites of two eggs, adding four tab]e-sj)oonfuls of brown sugar and a httle nutmeg; pour on the ale by degrees, beating up,so as to prevent the mixture from curdling j 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 fiothing essen tial to the good quahty of the flip. This is excellent for a cold, and,from its fleecy appearance, is sometimes desig nated"a yard offlannel." 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 nsarly full, thiow in two tumblers of Cognac brandy,and one cf old Jamaica rum.