Egg-Flip
From Hilda's diary of a Cape housekeeper, 1902
A nourishing drink appreciated by tired men.
Presented as published in 1902. 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
541Calories
38 gProtein
31 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories541 kcal
Protein38 g
Carbohydrates31 g
Fiber0.8 g
Sugars28 g
Total Fat29 g
Saturated Fat9.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1116 mg
Sodium481 mg
Potassium446 mg
Calcium186 mg
Iron5.5 mg
Magnesium44 mg
Phosphorus598 mg
Zinc3.9 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.3 mg
Vitamin K4 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.3 mg
Folate142 mcg
Choline883 mg
Caffeine0 mg
Water347 g
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 4. The excerpt below is the record exactly as published.
egg-flip” for our brothers and the young men learning farming on the estate, who came in from collecting any stray lambs on the hills. This egg-flip, by the way, is most delicious and nourishing ; made by boiling some “young wine” {i.e. wine of a year old made on the farm), adding some water, cinnamon, cloves and sugar, and pouring the boiling mixture into a bowl in which half-a-dozen eggs
Cook this with the app: pantry check, scaling, and the assistant.