Egg-Flip
From Miss Corson's practical American cookery and household management, 1885
Serves 2
If the ale is too hot, it will curdle or cook the eggs.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 309. The excerpt below is the record exactly as published.
EGG-FLIP. Heat a quart of freshly drawn alej meantime beat the yolks of four eggs to a cream with four tablespoonfuls of brown sugar, and the whites to a stiff froth
Cook this with the app: pantry check, scaling, and the assistant.