Egg Flip, Or Egg Hot
From The wife's own book of cookery (1856).
Source
not stated by archive.org
Credit
From The wife's own book of cookery (1856), printed page 370, digitised by the Internet Archive: https://archive.org/details/b21535292
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients
Method
- This is a beverage much drank in England at Christmas time ;
- if properly made it is very agreeable, but if not skilfully done it is not at all pieasant to the palate.
- The following is an excellent receipt : One quart of ale, one quart of porter, mix together, and put in a saucepan upon the lire, where it is to remain until covered with a thick cream, but it must not boil.
- Add to half a pint of gin one quartern of rum and four eggs well beaten ;
- beat up all well together, then add moist sugar to taste.
- Take the mixed ale and beer off the fire, and pour the mixture of eggs and spirits backwards and forwards several times ;
- now return it to the fire, keep it well stirred, but it must not boil or it will cm’dle ;
- when it is just on the verge of a boil take it off, pour it into a jug, and then serve in glasses.
Plating
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