Frothed ale with eggs and spices.
Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)
1001. EGG FLIP (Cheshire)
Heat one quart of ale to boiling point. Beat up to a froth, separately, the yolks of four eggs, and the whites of two. Mix them, by degrees, with six ounces of powdered sugar, and half a nutmeg, grated. Pour the mixture rapidly from one jug to another, hot ale and all together, raising the jug to a height that will froth the liquid and continue till it is smooth and foaming. Serve hot. Sherry may be used instead of ale; in which case, a little lemon peel is an improvement.
For other species of spicebeer, see:
Caudel or Caudle
Lamb's Wool, or Lamasool
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY