Egg Flip
From The handy dictionary of cookery, 1890
Serve hot.
Presented as published in 1890. 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
Nutrition per serving
96Calories
6 gProtein
1 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories96 kcal
Protein6.3 g
Carbohydrates1.2 g
Fiber0 g
Sugars0.4 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium74 mg
Potassium99 mg
Calcium32 mg
Iron1 mg
Magnesium9.8 mg
Phosphorus105 mg
Zinc0.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline148 mg
Caffeine0 mg
Water123 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 41. The excerpt below is the record exactly as published.
egg slipping, then it is done. Always stir a whipped egg very lightly into any pudding or cake. A beaten egg contains much air. This air, when it is put into the oven, expands, and makes the cake light. Therefore, everything that has a beaten egg in it must be put into a very hot oven at first, and must be baked directly it is mixed, before the air has time to escape. Eg’g’ Drink. Beat the yolk of one egg with a tablespoonful of sugar and a quarter of a pint of warm milk ; pour on to it a bottle of soda water. This is an effervescing drink, and is both nourishing and cooling. Eg’g* Flip. Put two tablespoonfuls of wine with four tablespoonfuls of water and four lumps of sugar
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