Egg Flip

Ingredients

• four or five new laid eggs
• 3 ozs. of fine sugar
• half a pint of boiling water
• two glasses of brandy
• one of Jamaica rum
• 1 quart of ale
• 1 of porter
• half a pint of gin
• five eggs well beaten
• sugar to taste
• a little nutmeg or cinnamon

Method

1. 1

   Beat up the eggs, omitting two of the whites; add sugar and rub well in.

2. 2

   Pour in boiling water, half a pint at a time, then add brandy and rum.

3. 3

   Alternatively, mix ale and porter over the fire until it creams, then add gin and beaten eggs, mixing well.

4. 4

   Do not boil.

5. 5

   Use nutmeg or cinnamon.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 206. The excerpt below is the record exactly as published.

EGG FLIP. — Beat up four or five new laid eggs, omitting two of the whites ; add 3 ozs. of fine sugar, and rub these well in the eggs : pour in boil- ing water, half a pint at a time, and when the pitcher is nearly full throw in two glasses of brandy, and one of Jamaica rum. Or, 1 quart of ale, 1 of porter ; mix, and place over the fire till it creams only. Add half a pint of gin, and two wine- glasses of good rum, and five eggs well beaten ; add sugar to taste. Mix the ale, &c., with the egg and spirit, pour- ing backwards and forwards ; return it to the fire, but do not boil. Use a little nutmeg or cinnamon

Cook this with the app: pantry check, scaling, and the assistant.