1933 The Bon Vivant's Companion by George A Zabriskie

Jhe Bon Vivant's Companion

45

EGG FLIP Put a quart of ale in a tinned saucepan on the fire to boil; in the meantime beat up the yolks of four eggs, with the whites of two, 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 forth repeatedly from ves sel 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 the flip. This is excellent for a cold, and from its fleecy appearance is sometimes designated "a yard of flannel." RUM FLIP Rum Flip, which Dibdin has immortalized as the favor ite beverage of sailors (although we believe they seldom indulge in it), is made by adding a gill of rum to the beer, or substituting rum and water when malt liquor cannot be procured. The essential in "Flips" of all sorts is to produce smoothness by repeated pouring back and forth between two vessels, and by beating up the eggs well in the first instance; the sweetening and spices are according to taste. RUM FLIP Another method Keep grated ginger and nutmeg, with a little fine dried lemon peel, rubbed together in a mortar.