Whipped Cream

Ingredients

• Half a pint of cream
• half a glass of sherry
• the juice of half a lemon
• a little sifted sugar

Method

1. 1

   Whisk cream quickly and lightly, skimming off froth.

2. 2

   Add sherry, lemon juice, and sugar gradually to make whip.

Nutrition per serving

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 313. The excerpt below is the record exactly as published.

whipped cream might be COOKERY RECIPES. 487 substituted for the fruit. One layer of jelly should remain two hours in a very cool place before anothe* layer is added. Tapioca Cream. — Put two tablespoonfuls of tapioca to soak in cold water ; set it on the stove, and, when thoroughly dissolved, pour in a quart of milk. When this begins to boil, stir in the yolks of two eggs well beaten, with a cup of sugar. When this boils stir in the whites, beaten to a stiff froth, and take it immediately from the fire. Flavor to taste. Lemon Cream. — One pint of cream, the yolks of two eggs, one quarter of a pound of white sugar, one large lemon, one ounce of isinglass ; put the cream into a lined saucepan, with the sugar, lemon- peel and isinglass, and simmer these over a gentle fire for about ten minutes, stirring them all the time; strain the cream into a jug, add the yolks of eggs, which should be well beaten, and put the jug into a saucepan of boiling water ; stir the mi.xture one way until it thickens, but do not allow it to boil ; take it off the fire, and keep stirring it until nearly cold; strain the lemon-juice into a basin, gradually pour on it the cream, and stir it well until the juice is well mixed with it; have ready a well-oiled mould; pour the cream into it, and let it re- main until perfectly set. When required for table, loosen the edges with a small blunt knife ; put a dish on the top of the mould, turn it over quickly, and the cream should easily slip away; it will require ten minutes to boil the cream ; about ten minutes to stir it over the fire in a jug. Economical Lemon Cream. — One quart of milk, eight bitter almonds, two ounces of gelatine, two large lemons, three-quarters of a pound of lump sugar, the yolks of six eggs; put the milk into a lined saucepan, with the almonds, which should be well pounded in a mortar, the gelatine, lemon-rind and lump-sugar, and boil these ingredients for about five minutes ; beat up the yolks of the eggs, strain the milk into a jug, add the eggs, and pour the mixture back- ward and forward a few times, until nearly cold ; then stir briskly to it the lemon-juice, which should be strained, and keep stirring until the cream is almost cold ; put it into an oiled mould and let it remain 488 THE hearthstone; or, life at home. until perlectly set. The lemon-juice must not be added to the cream when it is warm, and should be kept well stirred after it is put in. Whipped Cream. — Whips to be light must be quickly and lightly whisked, and as the froth rises, carefully skimmed off with a spoon and laid on a reversed sieve. Half a pint of cream, half a glass of sherry, the juice of half a lemon and a little sifted sugar

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