Cream, Whipped

Ingredients

• a pint of good, thick cream
• the white of one egg
• three ounces of loaf sugar
• a glass of sherry or half a glass of brandy

Method

1. 1

   Rub lemon rind on sugar, mix with sherry or brandy, and beaten egg white.

2. 2

   Whip cream until frothy, combine, and serve in glasses or dishes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 424. The excerpt below is the record exactly as published.

the white of one egg beaten to a firm froth. Put the mix- ture into a jug, place the jug in a saucepan of cold water, and let it simmer gently, stm-ing the contents of the jug all the time, until the cream thickens. It must on no account boil, or it -wiU. be fuU of lumps. Pour it into custard- glasses, and strew a little finely-sifted sugar on the top of each glass. Sufficient for nearly a quart. Probable cost, 9d. for this quantity, if made with milk. Cream, Vanilla (another way). — Simmer half a stick of vaniUa in a pint of milk for t went}' minutes, or until the flavour is thoroughly extracted, take out the vanilla, and pour the boiling milk upon one otmce of isinglass, and stir it until the isinglass is quite dissolved. Mix it with the yolks of six eggs, put it in a saucepan, and stir it constantly over the fire till it thickens, but it must not boil. Strain it in a large basin, and add to it half a pint of well- whijjped cream, and a small glass of brand3\ Pour it on a well-oiled mould, and set it on ice. To turn it out, dip the mould for a moment into wami water. If it cannot be set on ice, a little more isinglass may be added. Time, three-quarters of an hour to prepare. Probable cost, 2s. yd., exclusive of the brandy. Sufficient for one quart mould. CBE ( 1G3 ) CB^ Cream, Velvet. — Cut three or four spouge biscuits into thin slices, and spread on cuch a little apricot or greengage jam. Pour over them a glass of sherry, and the juice of a lemon, and let them stand to soak. Dissolve half an ounce of isinglass in a cupful of water, put it with a pint of cream, and two table- .spoonfuls of sugar into a saucepan, and let it simmer gently for ten minutes, strain it into a j ug, and, when nearly cold, pour it from a good lieight upon the fruit and spongecake. When stiif, it is ready to serve. Probable cost, 2s. 8d. .Sufficient for a good-sized dish. Cream, Velvet (another way). — Prepai-e the jam and the si^ongecakcs as in the last re- <ipe. Simmer a pint and a half of new milk with the thin rind of a lemon, half an inch of stick cinnamon, and three table-spoonfuls of sugar, until the flavour is thoroughly exti'acted. Strain the milk, and let it cool, then mix it with four eggs well beaten. Beat two dessert- spoonfuls of arrowroot or corn-flour into a smooth paste with a little cold milk. Mix the eggs and milk with them, and put aU in a sauce- pan. Let the mixture simmer gently until it thickens, but it must not boil. Pour it over the fruit and si^ongecake, and let the dish stand in a cool place until wanted. Orange wine may be substituted for sherry. Probable cost, Is. 3d., exclusive of the wine. Sufficient for a large dish. 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 thi-eo 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 troth 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 sponge- cake may be made in the shape of a hollow cylinder, and filled with as much whipped cream as it will hold. Its appearance is im- proved 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 whi.sk the cream. Sufficient for one good-sized dish. Probable cost. Is. 9d., exclu- sive of the wine, for a pint of cream. Cream, Whipped

Cook this with the app: pantry check, scaling, and the assistant.