Cassell's dictionary of cookery

Cream., Whipped, — The white of one egg should be allowed for every pint of good, thick cream. If this cannot be procured, more eggs must be used. A good-looking dish may be made by boiling a quart of milk down to a pint, and mixing with it the whites of three eggs. Sweeten and flavour the cream before using it. For a plain whipped cream, this is done by rubbing the rind of a lemon upon three ounces of loaf sugar, and pounding it in a mortar, then mixing it with a glass of sherry or half a glass of brandy, the white of an egg beaten to a solid froth , and afterwards with the cream. Whip it to a froth with a scrupulously clean osier whisk. As it rises, take it oif by table-spoonfuls, and put it on a sieve to drain. It is a good plan to whip the cream the day before it is wanted, as it is so much firmer. It should be made in a cool place, and kept in the same. It may be served in a variety of ways, either in glasses, or in a glass dish, when it should be prettily garnished, or surrounded by spongecake, macaroons, or ratafias. A spongecake may be made in the shape of a hollow cylinder, and filled with as much whipped cream as it will hold. Its appearance is improved by colouring part of it before whipping it (see Colouring). JMany persons dissolve a tea-spoonful of powdered gum arable in a little orange-flower water, and add this to the cream. It keeps the froth firmer. Time, one hour to whisk the cream. Sufficient for one good-sized dish. Probable cost. Is. 9d., exclusive of the wine, for a pint of cream. Cream, Whipped, with Chocolate. — Make two ounces of best chocolate into a paste with a little boiling water. Mix it gradually and smoothly with one pint of cream sweetened, two tea-spoonfuls of dissolved gum arable, if this is used (see the previous recipe); boil and cool, then add the whites of three eggs beaten to a froth. Half fill the glasses, and whip the remaiader into froth. Fill them up, and keep in a cool place till wanted. Time, one hour to whip the cream. Probable cost, 2s. Sufficient for eight or ten glasses. Cream, Whipped, with Coffee.— Mix a table-spoonful of a strong infusion of coffee in a pint of cream, sweeten it rather liberally, and whip it as in the last recipe. It will be of a light brown colour. If this is objected to, it may be obtained free from colour by roasting freshly two ounces of coffee-beans, when they are lightly browned, throw them at once into the cream, and let it stand for an hour before using. Strain, and whip as before. Serve in glasses. Time, one hour to whisk the cream. Sufficient for eight or ten glasses. Probable cost, 2s. Cream, Whipped, with Liquor.— Proceed exactly as before, flavouring the cream before whipping it with any liquor that may be wished. Time, one hour to whisk the cream. Probable cost. Is. 8d., exclusive of the liquor. Sufficient for eight or ten glasses. Cream, Whipped, with Vanilla.—