1933 American Bar Guide by R C Miller

eggs, &c., into another; turn it from one pitcher to another till it is as smooth as er.earn.

147. 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 tablespoonfuls 0£ moist sugar, and 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 tablespoonfuls 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 vessel, raising the hand to as great a height as possible-which process produces the smoothness and froth– ing essential to the good quality of the flip. This is excellent for a cold, and from its fleecy appearance, is sometimes designated "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 44