To make whipt Cream

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take a Quart of thick Cream, and the Whites of eight Eggs beat well, with Half a Pint of Sack, mix it together, and sweeten it to your Taste with double refin’d Sugar; you may perfume it if you please with a little Musk or Ambergrease tied in a Rag, and steep’d a little in the Cream, whip it up with a Whisk, and some Lemon-peel tied in the middle of the Whisk; take the Froth with a Spoon, and lay it in your Glasses or Basons.