Flip (No. 466)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Yield: 1.0 quart
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

For the ginger and nutmeg mixture

grated ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a little fine dried lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]

To make a quart of flip

ale ↝ Beverages, carbonated, ginger ale [Beverages]
three or four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
four ounces of moist sugar ↝ Sugar, NFS [Sugars and honey]
a tea-spoonful of grated nutmeg or ginger ↝ Oil, nutmeg butter [Fats and Oils]
a quartern of good old rum or brandy ↝ Rum [Liquor and cocktails]

Instructions (5)

Keep grated ginger and nutmeg with a little fine dried lemon-peel, rubbed together in a mortar.
Put the ale on the fire to warm.
Beat up three or four eggs, with four ounces of moist sugar, a tea-spoonful of grated nutmeg or ginger, and a quartern of good old rum or brandy.
When the ale is near to boil, put it into one pitcher, and the rum and eggs, &c. into another.
Turn it from one pitcher to another till it is as smooth as cream.

Original Text

Flip.—(No. 466.)

Keep grated ginger and nutmeg with a little fine dried lemon-peel, rubbed together in a mortar.

To make a quart of flip:—Put the ale on the fire to warm, and beat up three or four eggs, with four ounces of moist sugar, a tea-spoonful of grated nutmeg or ginger, and a quartern of good old rum or brandy. When the ale is near to boil, put it into one pitcher, and the rum and eggs, &c. into another; turn it from one pitcher to another till it is as smooth as cream.

N.B. This quantity I styled one yard of flannel.

Obs.—The above is set down in the words of the publican who gave us the receipt.

Notes

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