Whisky Flip
From Modern culinary art (1937).
Source and licence
From Modern culinary art (1937), printed page 427, digitised by the Internet Archive: https://archive.org/details/BSG_4VSUP2819
Read the original not stated by archive.org
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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- Beat 1 egg with 2 spoonfuls sugar in powder, add a glassful whisky, a small pinch of nutmeg, crushed ice, strongly stir and serve in Bordeaux glasses.