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Cream Flip Syrup
Fresh Eggs, 6; Fresh Cream, 5 ounces; Vanilla Syrup, 8 66; Crême de Menthe Syrup, 4. Mix thoroughly, and serve with or without ice cream. Garnish 4 top with Garnish top with grated nutmeg. This syrup will not keep over one day.
This is a fountain "flip" base: raw eggs and cream beaten into flavoring syrups, held behind the counter and drawn as needed. That holding step is the problem, and it is not one that a change of proportions fixes.
- Raw egg, never heatedSix shell eggs go in raw and stay raw; nothing in the procedure brings the mixture above room temperature. Salmonella Enteritidis inside intact shell eggs is the specific risk, and it is the reason modern commercial egg drinks are built on pasteurized egg.
- Raw cream held warmRaw cream, unheated -- Five ounces of cream, possibly unpasteurized at this date, in a sugar-and-egg medium is a growth substrate, not a preservative one. The original's own note that it "will not keep over one day" suggests the base was understood to spoil quickly.
- No temperature control at allNo temperature control specified -- The recipe gives no heat step, no acid and no refrigeration, and expects the base to be kept for up to a day. If held at ambient shop temperature that is hours inside the 40-140F range in which the bacteria of concern multiply fastest.
- The quantities are garbledThe quantities are unreliable -- "Vanilla Syrup, 8 66" is a typesetting failure; the figure cannot be recovered honestly. "Crême de Menthe Syrup, 4" gives no unit at all, and the duplicated "Garnish 4 top with Garnish top with" shows the line was mis-set, so the formula is not fully legible even setting safety aside.
- What to do insteadIf you want a flip or an egg cream of this type, use a current recipe built on pasteurized eggs and pasteurized cream, made to order and served immediately.
The flip is older than the soda fountain: the name belonged first to a tavern drink of beer and rum with sugar, in many versions thickened with egg, heated by plunging a red-hot iron "loggerhead" into the tankard. As the fountain trade took over much of the vocabulary of the bar in the later nineteenth century, the flip followed, minus the spirits, and reappeared as a whipped egg-and-cream drink dispensed by a soda clerk. Books like this one served as trade manuals for those clerks, and compound bases mixed ahead of service appear in them, as do occasional notes that a given base will not keep. The crême de menthe here is a syrup, not the liqueur, part of a general fountain habit of borrowing cordial flavors for nonalcoholic drinks.