Whipped Cream for a Trifle

Ingredients

• a stick of cinnamon
• a small piece of thinly-pared lemon-peel
• a blade of mace
• 2 wineglassfuls of white wine
• 1 wineglassful of brandy
• 1 pint of Cream and milk mixed in equal quantities
• sweeten to taste with caster sugar

Method

1. 1

   Boil the cinnamon, lemon peel, and mace in white wine.

2. 2

   Strain and cool.

3. 3

   Add brandy, cream, milk, and sugar.

4. 4

   Whisk well and skim off froth to drain.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 572. The excerpt below is the record exactly as published.

Whipped Cream for a Trifle. — Put a stick of cinnamon, a small piece of thinly-pared lemon-peel, and a blade of mace into a very clean enamelled saucepan ; pour in 2 wineglassfuls of white wine, and place it over a slow fire until it begins to boil. Strain the wine, pour it into a basin, and let it get nearly cold ; then pour in another wineglassful of wine, 1 wine- glassful of brandy, 1 pint of Cream and milk mixed in equal quantities, and sweeten to taste with caster sugar. Whisk the mixture well, and as the froth rises to the top, skim it off, put it on a fine sieve, and drain well. The Cream is then ready to serve. Windsor Cream. — Take the yolks of three eggs and 1 breakfast- cupful of Cream or milk and make a custard in the ordinary way, adding sugar to sweeten it, boiling a piece of lemon with the milk, and stirring in before cooling 1 wineglassful of brandy

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