Whipped Cream (a French recipe)

Ingredients

• a quart of very thick cream
• three or four ounces of sifted sugar
• a piece of pounded gum-tragacanth about the size of a pea
• the white of an egg beat up

Method

1. 1

   Put a quart of very thick cream into a pan; beat it with a whisk until it becomes entirely frothed.

2. 2

   To hasten the operation, put some pounded ice with a good handful of salt into a deep pan, and in it set your pan of cream.

3. 3

   If the froth forms slowly, take it off by degrees with a slice, and lay it on a sieve covered with a fine cloth to drain till wanted for serving.

4. 4

   When it has drained, mix three or four ounces of sifted sugar to it, and flavour according to taste.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2257. The excerpt below is the record exactly as published.

Whipped Cream (a French recipe). — Put a quart of very thick cream into a pan ; beat it with a whisk until it becomes entirely frothed, which will soon be the case if the weather be cold ; or, to hasten the operation, put some pounded ice with a good handful of salt into a deep pan, and in it set your pan of cream. The froth will have a greater consistency if you put into the cream a piece of pounded gum-traga- canth about the size of a pea, or the white of an egg beat up : but the former is preferable. If the froth forms slowly, take it off by degrees with a slice, and lay it on a sieve covered with a fine cloth to drain till wanted for serving, which ought not to be long, or the froth will fall. Wliat drains from it may be added to the rest and whi2:)pcd. If the cream will not froth in a quarter of an hour it is not good for that pvirpose. When it has drained, mix three or four ounces of sifted sugar

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