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Whim Wham
From Cassell's dictionary of cookery, 1892
Serves 6
Time: one hour or more to whip the cream.
Presented as published in 1892. 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
Nutrition per serving
393Calories
3 gProtein
27 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories393 kcal
Protein3 g
Carbohydrates27 g
Fiber1.2 g
Sugars15 g
Total Fat31 g
Saturated Fat17 g
Monounsaturated Fat7 g
Polyunsaturated Fat0.8 g
Cholesterol81 mg
Sodium126 mg
Potassium112 mg
Calcium104 mg
Iron0.6 mg
Magnesium9.4 mg
Phosphorus76 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate13 mcg
Choline0.7 mg
Caffeine0 mg
Water58 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2256. The excerpt below is the record exactly as published.
Whim Wham. — Bub three ounces of sugar in lumps upon the rind of half a lemon till the yellow part is taken off, crush it to powder, and stir it into a pint of cream. Add a glassful of sherry or any other white wine and the well- whisked Avhite of an egg. Wliisk the cream till it froths, and as the froth rises place it on a sieve to drain. Put back into the bowl the cream that drains from the froth, and whisk it again. If the weather is cold, leave the froth in a cool place until the next day. Cut four ounces of sponge biscuits into very thin slices, and fill a glass dish with alternate layers of whipped cream, sliced bis- cuit, and currant jelly. Let the froth foi-m the uppermost layer. Pour the cream which, has drained from the froth round the dish, and garnish with strips of candied peel and bright- coloured jell
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