1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

EGG FLIPP

10 four taHe-spooufuls of moist sugar, and half a nutmeg grated. When all are well mixed,pour on the boiling ale by degrees,beating up the mixture continually; then pour it rapidly backward and forward from one jug to another, keeping onejug raised high above the other, till the flip is smooth and finely frothed. Thisis a good remedy to take at the commencement ofa cold. Put a quart of ale in a tinned saucepan on the fire to boU; in the mean time,beat up the yolks offour,-ndth the whites of two eggs, addmg four table spoonfuls of brown sugar and a little nutmeg; pour on the ale by degrees, beating up, so as to prevent the mixture from curdling; then pour back and forward repeatedlyfrom vessel to ves sel, raising the hand to as great a height as possible— which process produces the smoothness and fiucbing essen tial to the good quahty of the flip. This is excellent for a cold, and,from its fleecy appearance,is sometimes desig nated"a yard offlannel." 148. Egg Flip.

149. Egg Flip.

(Another method.)

Beat up,in a jug,four new-laid eggs,orntting two of the wlrites; add half a dozen largelumps of sugar,and rub these weU in the eggs, pour in boiling water, about half a pint at a time, and when the jug is nearly full, throw in two tumblers of Cognac brandy, and one old Jamaica

rum.