Whipped Cream

Ingredients

• To every pint of cream
• 3 oz. of pounded sugar
• i glass of sherry, or any kind of sweet white wine
• the rind of 1/4 of a lemon
• the white of 1 egg

Method

1. 1

   Rub sugar on lemon rind, pound fine.

2. 2

   Beat egg white until stiff.

3. 3

   Combine cream, sugar, wine, and beaten egg, whip to froth, skimming off as it rises.

4. 4

   Drain in a cool place.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 82. The excerpt below is the record exactly as published.

whipped cream. Russian Cream. Jelly: To one package of gelatine add one pint of cold water, when dissolved add one pint of hot water, two cups of sugar, and the juice of six lemons; stir slowly until well dissolved, then strain into moulds. 142 Creams and Custards Cream : Cover one package of gelatine with cold water, when dissolved add one cup of new milk, one cup of sugar, heat to boiling point, stirring frequently. Then set away to cool. Whip one quart of thick cream until light, beat the whites of six eggs and add both to the mixture. When cool flavor with vanilla. Place the jelly in the bottom of the moulds, and when stiff and cold add the cream; turn out of the moulds and serve in slices. Whipped Cream. Needed: To every pint of cream allow 3 oz. of pounded sugar, i glass of sherry, or any kind of sweet white wine, the rind oi }4 sl lemon, the white of i egg

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