Whipped Cream and Eggs

Ingredients

• one quart of milk
• whites of six eggs
• castor sugar
• a few drops of rose-water
• half a wineglassful of brandy

Method

1. 1

   Sweeten milk with sugar and boil.

2. 2

   Whisk egg whites to stiff froth, drop into milk, then drain.

3. 3

   Beat yolks and stir into milk, adding more sugar if needed.

4. 4

   Stir cream until thick, flavor with rose-water and brandy, then serve topped with poached egg whites.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 259. The excerpt below is the record exactly as published.

Whipped Cream and Eggs.) Sweeten one quart of milk with castor sugar and put it over the fire until boiling. Whisk the whites of six eggs to a stiff froth, drop the froth in small quantities into the milk, turn them over once or twice, then take out, and lay them on a fine hair sieve to drain. When all the white of egg has been used, beat the yolks of the six eggs and stir them into the milk, adding more sugar if required. Stir the cream at the edge of the fire until thick, but without letting it boil, or the eggs will curdle ; then turn it into a basin and stir it occasionally until half cold. Flavour the cream with a few drops of rose- water and half a wineglassful of brandy

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