Cream Whips

Name: Cream Whips
Yield: 2 servings
Ingredients: 1 pint of Cream; 1/2 pint of pale sherry; the juice and grated rind of a lemon; 1 teacupful of sugar; the whites of two eggs

From The encyclopædia of practical cookery, 1890

Serves 2

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 558. The excerpt below is the record exactly as published.

Cream Whips. — Put 1 pint of Cream into a bowl or basin, and mix in with it J- pint of pale sherry, the juice and grated rind of a lemon, 1 teacupful of sugar, and the whites of two eggs

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