Cream—Italian Cream. No. 2.
(Sometimes called “Snow Cheese,” or “Whips.”)
Whip 1 pt. of thick cream, the juice of 2 large lemons, with sugar to your taste, rub it on their rinds, a tablespoonful of white wine.
Beat it with a whisk till quite firm, which it will be in a few minutes; then put it on a sieve lined with muslin, and let it stand all night. Serve in jelly glasses.