An excellent Cream

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

three quarters of a pint of very rich cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
some finely scraped lemonpeel
a squeeze of the juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
half a glass of sweet wine ↝ Wine, dessert, sweet [Wine]
sugar to make it pleasant but not too sweet ↝ Sugar, NFS [Sugars and honey]
very light puff paste biscuit, made in tin shapes the length of a finger, and about two thick, over which sugar may be strewed, or a light glaze with isinglass. ↝ Pastry, puff [Doughnuts, sweet rolls, pastries]
macaroons ↝ Cookie, macaroon [Cookies and brownies]

Instructions (3)

Whip up three quarters of a pint of very rich cream to a strong froth, with some finely scraped lemonpeel, a squeeze of the juice, half a glass of sweet wine, and sugar to make it pleasant but not too sweet.
Lay it on a sieve or in a form, and next day put it on a dish, and ornament it with very light puff paste biscuit, made in tin shapes the length of a finger, and about two thick, over which sugar may be strewed, or a light glaze with isinglass.
Or you may use macaroons.

Original Text

An excellent Cream.

Whip up three quarters of a pint of very rich cream to a strong froth, with some finely scraped lemonpeel, a squeeze of the juice, half a glass of sweet wine, and sugar to make it pleasant but not too sweet. Lay it on a sieve or in a form, and next day put it on a dish, and ornament it with very light puff paste biscuit, made in tin shapes the length of a finger, and about two thick, over which sugar may be strewed, or a light glaze with isinglass. Or you may use macaroons.

Notes

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