Egg Flip
From Practical West African cookery, 1910
Presented as published in 1910. 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 Practical West African cookery (1910) by S. Leith-Ross, page 82. The excerpt below is the record exactly as published.
Egg Flip. — To make a large tumbler full, three-quarters of a pint of milk (if Ideal, two tablespoons mixed with a little less than three-quarters of a pint of water) ; one very fresh egg ; three or four lumps sugar ; one tablespoon brandy, whisky or gin
Cook this with the app: pantry check, scaling, and the assistant.