To make Whipt Cream

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Take a whisk or a rod and beat it up thick in a bowl or large bason, till it be as thick as the cream that comes off the top of a churn, then lay fine linning clouts on saucers being wet, lay on the cream, and let it rest two or three hours, then turn them into a fine silver dish, put raw cream to them, and scrape on sugar.