Cream Whips

Ingredients

• 1 pint of cream
• 1 pint of water
• j lb. of powdered sugar
• 3 lemons

Method

1. 1

   Whisk to a strong froth a pint of cream and a pint of water, a quarter of a pound of powdered sugar, and the juice of three lemons.

2. 2

   Take the froth off as it rises with a skimmer, and lay on a sieve to drain; go on skimming as long as any froth rises.

3. 3

   Keep in a cool place five hours before using, lying on a sieve.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 36. The excerpt below is the record exactly as published.

1 pint of cream ; 2 ozs. of finely pounded sugar ; J oz. of isinglass. Boil a calf’s foot in water till it wastes to a pint of jeUy ; clear off sediment and fat. Make a teacup of very strong coffee ; clear it with a bit of isinglass, to be perfectly bright; pour it to the jelly, and add a pint of cream. Sweeten to taste with finely pounded sugar. Give one boil up, and pour into a dish. It should be jelly, but not stiff, with the addition of a httle isinglass to the calf’s foot jelly. This cream i; can be poured, when cool, into a china mould, and! turned out a firm shape. I I ! ! ' SAVOURIES AND SWEETS. 83 I ■ Lemon Honeycomb. For Four Persons. — 1 lemon; 1 egg; 1 pint of cream; oz. of sugar. Sweeten th.e juice of a lemon, and put it in the cdish that you wish to serve it in ; mix the beaten vwhite of an egg with a pint of rich cream and a little ■ ssugar ; whisk it, and as the froth rises put it on the 1 lemon juice. Do it the day before it is to be used. Cream Whips. For Six or Eight Persons. — I pint of cream; 1 pint of 'water ; j lb. of powdered sugar ; 3 lemons

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