vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg Flip
From Handbook of practical cookery, 1886
Serves 1
Milk may be heated if desired.
Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 185. The excerpt below is the record exactly as published.
Egg Flip. — One egg, one tea-cupful of milk, one half tea- spoonful sugar, one tea-spoonful brandy
Cook this with the app: pantry check, scaling, and the assistant.