Is the same, only substituting cider for beer.
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.
Tewahdiddle.—(No. 467.)
A pint of table beer (or ale, if you intend it for a supplement to your “night cap”), a table-spoonful of brandy, and a tea-spoonful of brown sugar, or clarified syrup ([No. 475]); a little grated nutmeg or ginger may be added, and a roll of very thin-cut lemon-peel.
Obs.—Before our readers make any remarks on this composition, we beg of them to taste it: if the materials are good, and their palate vibrates in unison with our own, they will find it one of the pleasantest beverages they ever put to their lips; and, as Lord Ruthven says, “this is a right gossip’s cup that far exceeds all the ale that ever Mother Bunch made in her life-time.” See his Lordship’s Experiments in Cookery, &c. 18mo. London, 1654, p. 215.