Cream Whip

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Whip the cream lightly.
  2. Add the sherry, rind and juice of the lemon, sugar and the whites beaten to a stiff froth.
  3. Stir until the sugar is melted.
  4. Skim off the froth and set it on a sieve.
  5. Fill custard glasses with the cream.
  6. Put the froth on the top of each glass.
Original Text
*Cream Whip 1 pint cream 1 cup sherry 1 lemon ¹⁄₂ cup sugar 2 whites of eggs Whip the cream lightly. Add the sherry, rind and juice of the lemon, sugar and the whites beaten to a stiff froth. Stir until the sugar is melted. Skim off the froth and set it on a sieve. Fill custard glasses with the cream. Put the froth on the top of each glass.
Notes
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