Lemon Whips

Ingredients

• | lb. of sugar
• 2 lemons
• 1 pint of cream
• 1 glass of sherry
• \ glass of brandy

Method

1. 1

   Rub sugar on lemon rind, pound it, mix with lemon juice, cream, sherry, and brandy.

2. 2

   Whip to a stiff froth and serve in a glass dish or custard glasses.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 37. The excerpt below is the record exactly as published.

Lemon Whips. For Six Persons. — | lb. of sugar ; 2 lemons ; 1 pint of | cream ; 1 glass of sherry ; \ glass of brandy. Rub a quarter of a pound of sugar on the rind of two lemons ; pound the sugar ; mix with it the juice of the lemons, one pint of cream, a glass of sherry, and half a glass of brandy. Whip to a stiff froth. Serve on a glass dish, or in custard glasses. Vermicelli Pudding. For Four Persons. — 1 oz. of vermicelli ; 1 pint of milk ; 2 ozs. of butter ; 3 eggs ; 1 gill of rose water ; 1^ ozs. of sugar. Boil one ounce of vermicelli in a pint of new milk till nearly dissolved ; mix with it two ounces of butter, three eggs well beaten, a little rose water. Sngar to taste. Bake in a pie dish lined with puff paste. Calfs Foot Jelly. ' 1 calfs foot ; 3 pints of water ; 3 cloves ; ^ saltspoonful of ' cinnamon ; sugar to taste ; \ pint of sherry ; 1 tablespoon- j ful of brandy ; 1 lemon ; 3 whites and shells of eggs. Boil a calf’s foot in three pints of water nntil reduced to a quart, with three cloves and a little cinnamon. Let it stand till quite cold ; then carefully take off all the fat, and j3ut the clear jelly into a saucepan (observing to leave all the setthng behind) ; melt it over the fire, and sweeten to taste with loaf sugar. Half a pint of sherry, and a table- I spoonful of brandy, the jnice of a large lemon, the whites and shells of three eggs that have been pre- SAVOURIES AND SWEETS. 87 ;viously beaten to a stiff froth, are to be added after tthe mixtiu-e has been removed from the fire and T nearly cold. Stir all 'well together, letting it simmer :five minutes. Hun it four or five times through a jelly bag t^ perfectly clear. Have in the bowl into -.which the jelly is strained a thinly cut piece of lemon jpeel, and let the mixture drop on to it. This improves tthe colour of the jelly. When nearly cool pour into ca mould that has been plunged in very cold water. TTurn out when stiff and serve. Blanc Mange. For Eight or Nine Persons. — ozs. of isinglass ; 11 j pints of milk ; 1 lemon ; J pint of cream ; 2 laurel leaves ; ^ sugar to taste. Dissolve an ounce and a half of isinglass ; stir it iinto a pint and a half of boiling milk ; add the rind (of a lemon and half a pint of cream, two laurel Heaves, and sugar to taste. Pass through a flannel Ibag into a mould. Prune Shape. For Ten Persons. —1 lb. of prunes; ^ oz. of gelatine; ',j pint of cold -water; 4 ozs. of sugar; 1 saltspoonful of wochineal ; 1 lb. of Devonshire clotted cream. Put one pound of prunes in a saucepan, cover vwith cold water ; set them on the fire and boil for a minute or two. Drain them on a sieve, take out the sstones, and blanch the kernels. Dissolve half an tounce of gelatine in half a pint of cold water ; put it i: n a saucepan with four ounces of sugar, and let it Iboil for five minutes. Colour -with cochineal ; place tthe prunes and kernels in it ; pour the whole into a 88 SAVOURIES AND SWEETS. mould that has a space left in the middle. Let it i stand in a cool place until set, then turn out. FiU ' the space in the centre of the prunes with Devonshire clotted cream or with fresh cream sweetened and whipped. * Spanish Custard. For Six Persons. — 5 pint of cream ; J pint of milk ; 3 0Z8. of ground rice ; 2 tablespoonfuls of orange flower water ; 1 pint of cream

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