• ½ bottle claret for the glasses
• 3 oz. (90 g.) caster sugar for the glasses
• 1 pint (6 dl.) cream
• ½ pint (3 dl.) sherry
• juice of 2 oranges
• grated peel of 1 orange and 1 lemon
• ½ lb. (240 g.) caster sugar

Mix all but the claret and 3 oz. (90 g.) caster sugar together in a wide bowl, beat well and skim off the froth as it rises, placing it in a sieve to drain. Fill some small glasses with sweetened claret, pile the drained froth on to these and serve immediately.

Mrs Glasse suggests setting the liquid which remains in the bowl after sufficient froth has been taken off with a calf s foot to make jelly.