Egg Flip
From Liverpool School of Cookery recipe book, 1900
Sugar may be added if desired.
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 Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 43. The excerpt below is the record exactly as published.
Egg Flip. Break 1 egg into a cup, add 1 tablespoonful of water, milk or sherry, and beat together till quite light and frothed. Strain into a glass and serve. If liked, a little sugar
Cook this with the app: pantry check, scaling, and the assistant.