Egg Flip
From A second Dudley book of cookery and other recipes, 1914
Ensure to remove any strings from the egg.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 121. The excerpt below is the record exactly as published.
EGG FLIP BREAK an egg into a basin and pick out care- fully any little strings or thickness ; then beat it up well with an egg- whisk until it froths. Have ready some hot milk ( not boiling, but hot), about a teacupful, and one lump of sugar. Stir this into the egg, and add a teaspoonful of brandy
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