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Egg Flip (Vanilla syrup ounce pineapple)
Vanilla syrup, 1 ounce; pineapple syrup, 1 ounce; plain cream, 3 ounces; shaved ice, egg. Shake, strain and toss and serve with straws.
A fountain drink from the era when a soda clerk cracked a whole raw egg into the shaker and served the result over ice. The construction is simple; the ingredients are the problem.
- Raw egg, never heatedThe egg goes into the shaker whole and reaches the glass uncooked. Shell eggs can carry Salmonella Enteritidis inside the intact egg, and nothing in this procedure — shaking with ice, straining, tossing between vessels — brings the drink anywhere near a temperature that would kill it. Children, the elderly, pregnant women and anyone immunocompromised are at greatest risk.
- "Plain cream"In fountain usage this appears to mean sweet, unwhipped cream, as distinct from whipped. Depending on date and place it may not have been pasteurized.
- No quantity for the eggThe recipe simply says "egg" and gives neither a number nor whether whole egg, yolk or white is intended.
- YieldAbout five ounces of syrup and cream plus ice and egg: a single fountain glass, one serving.
- If you want the drinkUse a current recipe written around pasteurized ingredients rather than adapting this one.
The word flip is older than the soda fountain: in colonial and English taverns a flip was beer, rum and sugar or molasses, heated by plunging a red-hot iron loggerhead into the mug, with a beaten egg sometimes added as a variant, and the name is generally traced to the frothing-up that followed. When the American fountain trade built its repertoire in the later nineteenth century it borrowed the tavern vocabulary wholesale flips, punches, cobblers, shrubs and rebuilt each one on syrup, cream and shaved ice instead of spirits. The egg survived the translation, and the period regarded a raw egg beaten into a drink as nourishment rather than indulgence; egg drinks were sold to invalids and to men who had skipped lunch.