Egg Flip
1 Egg 1/2 Cup Milk 2 Tablespoons Corn Syrup 1/8 Teaspoon Vanilla Salt Add the corn syrup to the egg, and beat the mixture with an egg beater until it is light. Add the milk and the flavoring. Stir the mixture thoroughly, and serve it ice cold.
Ghirardelli's Brown Stone Front Cake.
Three-quarters cup Ghirardelli's Ground Chocolate; 1/2 cup Sweet Milk; 2/3 cup Brown Sugar; yolk of one Egg. Beat all together. Soft boil until like a custard; set to cool. This is the Cream. Take 1 cup Brown Sugar; 1/2 cup Butter; 1/2 cup Sweet Milk; 2 Eggs; 2 cups Sifted Flour. After the cake is mixed then stir in the above cream. Then add 1 teaspoon Soda dissolved in a little warm water. Spread white boiled icing over and between the layers.
Chocolate Bavarian Cream.
Two cupfuls Cream; 4 tablespoonfuls Ghirardelli's Ground Chocolate; 2 cupfuls Milk; 1/2 cupful Sugar; 1/2 cupful Water; 1 teaspoonful Vanilla Extract; 1½ box Gelatine. Soak gelatine in cold water until soft, then add it to the milk, which has been scalded with the chocolate, stirring until dissolved. Remove from the fire, add sugar and extract. Turn into granite basin and set in a pan of ice water, stirring until it begins to thicken; then add the cream whipped to a stiff froth. Line a mould with peaches, turn in the mixture, set in cold place until firm. Unmold and serve with whipped cream.
Ghirardelli's California Chocolate Cake.
One cup of Sugar; piece of Butter size of egg, creamed; 2 Eggs; ½ cup of Ghirardelli's Ground Chocolate; 1½ teaspoonful Cinnamon; 1/2 cup of Milk; 1 cup of Flour; 2 teaspoonfuls Baking Powder; mix with Flour, bake in layers, spread with either strawberry jam or white of egg beaten to froth with cup of sugar.
Ghirardelli's Chocolate Fudge.
Four rounded tablespoonfuls of D. Ghirardelli's Ground Chocolate; 2 cupfuls Sugar; 1 cupful Milk; Butter the size of a small hen's egg; 1 teaspoonful Vanilla; 2 drops Lemon Extract. Boil Sugar, Butter and Milk until thick and add Chocolate; cook until thread spins when tried; then add Extract and take from fire, stirring until nearly cold or becomes sugary. Turn on a well-buttered dish and cut in squares. Topsy Turvy Dainty.
Two level tablespoonfuls Ghirardelli's Ground Chocolate; 1/3 cup Sago; 1 cupful Water; 1 piece stick Cinnamon; 1/2 cup chopped Citron; 1/2 cup chopped Almonds; 1½ cupful Sugar. Soak Sago over night and drain next morning; put in a double boiler with water and boil until thick; add Cinnamon and Citron and cook thirty minutes; remove Cinnamon and add Almonds, Sugar and Chocolate. Remove from fire as soon as sugar is dissolved and set away to cool. Serve with cream flavored.
Chocolate Sauce.
One Egg; 1 cupful Milk; 1 teaspoonful Cornstarch; 1½ cupful Sugar; 2 teaspoonfuls Ghirardelli's Ground Chocolate; 1 teaspoonful Vanilla. Scald milk and add the Cornstarch, which has been dissolved in a little of the cold milk; beat egg and add to the mixture with the sugar, chocolate and vanilla. Chocolate Icing.
Place 2 ounces of Ghirardelli's Ground Chocolate in an enameled saucepan with a quarter pint of boiling water; set on the stove for a few minutes, stirring constantly. Then remove, add 1/2 pound of pulverized Sugar and stir again until perfectly smooth.
A one-glass drink built on a whole raw egg that is never heated at any point. That single fact governs everything else about the page.
- The egg is never cookedThe egg is beaten with corn syrup, thinned with cold milk, and served ice cold. Nothing in the method reaches a temperature that would kill Salmonella Enteritidis, which can be present inside an intact, clean-shelled egg rather than only on the surface.
- Nothing else in the glass helpsOlder flips relied on hot ale or a substantial dose of spirit; there is neither here, and no acid either. Corn syrup, milk and vanilla have no antimicrobial effect, and the milk gives any bacteria a comfortable medium if the glass stands.
- Chilling is not a safeguard"Serve it ice cold" slows bacterial growth but kills nothing, and nothing in the method compensates. Egg-and-milk drinks of this type were commonly recommended as invalid and sickroom fare, which puts them in front of the people least able to tolerate an infection.
- If you want an egg flipUse a current recipe built on pasteurised shell eggs or pasteurised liquid egg, or a cooked-custard base. Do not attempt to adapt the method above.
- About the rest of the pageEverything after the flip is a run of recipes calling for D. Ghirardelli's Ground Chocolate by name, printed continuously with no break and reading as brand-promotional matter. Those are separate recipes that happen to share the page, not part of the drink.
- Ghirardelli's Ground ChocolateNot modern cocoa powder. It was a ground chocolate sold chiefly for drinking, and products of this name were generally sweetened, so the sugar in those cake and fudge formulas may be reckoned against a product that already carried some sweetening of its own.
A flip began as a tavern drink: ale or beer with rum, sugar and egg, heated by plunging in a red-hot iron loggerhead; the drink's name is often said to come from the hiss and froth of the iron, though dictionaries more usually point to the verb "flip", to whip up or froth. The word is generally traced to the seventeenth century. Over the nineteenth century the name drifted away from the taproom, and in America a "flip" often meant a small, soft, unspirited thing of egg, milk and sweetening, close kin to eggnog and to the beef tea and gruel of the sickroom. Egg-and-milk drinks were regarded as nourishment as much as refreshment, an easy way to get calories into someone with no appetite. The corn syrup dates the page. Commercial corn syrup became a cheap, widely stocked household sweetener in the United States in the early twentieth century, and it appears here in a role that an earlier book would have given to sugar or molasses.