Egg Flip
From Hilda's "where is it?" of recipes, 1891
Most excellent mixture for cold winter nights.
Presented as published in 1891. 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
613Calories
32 gProtein
68 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories613 kcal
Protein32 g
Carbohydrates68 g
Fiber1.7 g
Sugars64 g
Total Fat25 g
Saturated Fat8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat5 g
Omega-30.1 g
Cholesterol930 mg
Sodium384 mg
Potassium402 mg
Calcium186 mg
Iron5 mg
Magnesium48 mg
Phosphorus500 mg
Zinc3.3 mg
Copper0.2 mg
Manganese3.1 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E3.1 mg
Vitamin K7.9 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.3 mg
Folate119 mcg
Choline737 mg
Caffeine0 mg
Water664 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 23. The excerpt below is the record exactly as published.
EGG FLIP. (Our own Recipe. — H. D.) Ingredients. I bottle of Madeira, or 5 tablespoonfuls of Sugai; any Light Wine. Some Cinnamon. I pint Water. la Cloves. 5 Eggs. A very little Nutmeg
Cook this with the app: pantry check, scaling, and the assistant.