Egg Flip
From The exhibition cookery book, 1900
Lemon juice can be used instead of wine.
Presented as published in 1900. 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
As published
This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 36. The excerpt below is the record exactly as published.
EGG FLIP. 1 egg I 1 dessertspoonful castor sugar 1 glass of sherry or brandy | Stir the raw yolk and sugar in a tumbler till creamy, then add the wine. Beat the ^white to a stiff froth, and stir it lightly in. Serve. Half the juice of a lemon
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