Cream Whips

Ingredients

• 1 pint rich cream
• 1 cup pale sherry wine
• 1 lemon (grated rind and juice)
• 1/4 cup sugar
• Whites of 2 eggs, beaten light

Method

1. 1

   Mix in the order given.

2. 2

   Add more sugar if desired.

3. 3

   Stir till the sugar is dissolved, then whip it and take off the froth as it rises, and put it on a hair sieve.

4. 4

   Fill jelly glasses with the cream left in the bowl, and put the froth on the top.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 207. The excerpt below is the record exactly as published.

cream whips, it should be sweetened and flavored before it is whipped. A whip churn is the best utensil for whipping cream. This is a tin cylinder, perforated at the bottom and sides, and having a perforated dasher. When the churn is placed in a bowl of cream, and the dasher worked up and down, the air is forced from the cj^linder into the cream, causing it to become light and frothy. A Dover egg-beater will make the cream light, but it has a different consistency from that obtained by churning. The Boston Cook Book. 353 To Whip Cream, — Place a bowl half filled with cream in a pan of broken ice. When verj' cold, put the churn into the cream, hold the cylinder firmly, and keep the cover in place with the left hand. Tip the churn slightly, that the cream may flow out at the bottom. Work the dasher with a light short stroke up^ and a hard ^ pushing stroke down. When the froth appears, stir it down once or twice, as the first bubbles are too large ; and when the bowl is full of froth, skim it off into a granite pan placed on ice. Take ofi* froth only, and do not take it ofl" below the holes in the cylinder, as it whips better when the}^ are covered. For this reason never whip a pint of cream in a three- quart bowl, and do not try to whip it all, as usually a little is left in the bowl which is too thin to whip. One pint of cream should treble in whipping. If for a garnish, drain the whipped cream on a hair sieve placed over a pan, and keep it on ice till stiff enough to keep its shape. Creams that are to be moulded are made stiff er by the addition of gelatine. Cream Whips. (^Miss Ward.) 1 pint rich cream. 1 cup pale sherry wine. 1 lemon (grated rind and juice). }4 cup sugar. Whites of 2 eggs, beaten light

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