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Egg Flip

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:
Ale Gruel
Caudel or Caudle
Egg Flip
Egg Hot
Lamb's Wool, or Lamasool
Mulled Ale
Treacle Posset

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