1895 The Mixicologist by C F Lawlor

'l'UE ThJ !X ~COLOGIS'l'. 43 pitcher. \Vhen the ale is near to a boil. put it in another pitcher; pour it very gradually in the pitcher containing the eggs, etc., stirring all the while very briskly to prevent the eggs from curd– ling; then pour the contents of the two pitchers from one to the other until the mix ture is as smooth as cream. Hot English Ale Flip. (On e quart.) This is prepared in the same manner as the Rum Flip, omitting the rum and the whites of two of the eggs. Sleeper. Take r g ill of old rum.

r ounce of sugar. 2 raw fresh eggs. Yz pint of water. Mix well.

Port Wine Flip. (Use large barglass.) Take r barspoonful of powdered sugar. r large wineglass of Port wine. r fresh egg. Glass two thirds full of ice.

Break the egg into the glass, add the sugar, a.nd lastly the wine and ice. Shake up thoroughly, and strain into a medium-sized goblet; nutmeg on top.