1880 American & Other Drinks by Leo Engel (second edition)

FLIP, NEGUS, AND SHRUB.

JI

114

ALE FLIP.

Put on the fire, in a saucepan,one quart of ale,and let it boil; have ready the whites of two eggs and the yolks of four, well beaten up separately ; add them by degrees 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 backwards and forwards 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 and delighiful remedy for a cold. Put a quart of ale in a saucepan on the fire to boil. In the meantime, beat up the yolks of four eggs with the whites of two, adding four table-spoonfuls of brown sugar and a little nutmeg. Pour on the ale by degrees, beating up so as to prevent the mix ture from curdling; then pour baclavards and forwards repeatedly from vessel to vessel, raising the hand to as great a height as possible, which process produces the smoothness and frothing essential to the good,quality of flip. This is excellent for a cold; and,from its fleecy appearance,is sometimes designated "a yard offlanneL" 115 EGG FLIP.

116

EGG FLIP.

Ajiolher way.

Beat up in ajug four new-laid eggs, omitting two of the whites; add half a dozen 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 nearly full, throw in two wine glasses of Cognac brandy and one wine glass of old Jamaica rum.