vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ale Flip
From Cassell's dictionary of cookery, 1892
Serves 3
Probable cost, Is. 4d. Sufficient for five or six persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
461Calories
12 gProtein
11 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories461 kcal
Protein12 g
Carbohydrates11 g
Fiber2.2 g
Sugars4.2 g
Total Fat43 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol88 mg
Sodium35 mg
Potassium366 mg
Calcium76 mg
Iron1.5 mg
Magnesium77 mg
Phosphorus175 mg
Zinc0.3 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A3.5 mcg
Vitamin E2 mg
Vitamin K2.4 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.5 mg
Folate95 mcg
Choline50 mg
Caffeine0 mg
Water479 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 122. The excerpt below is the record exactly as published.
Ale Flip. — Put into ii saucepan three pints of ale, a table-spoonful of sugar, a b.ade of mace, a clove, and a small piece of butter, and bring the liquid to a boil. Beat the white cf one egg and the yolks of two
Cook this with the app: pantry check, scaling, and the assistant.