RASPBERRY CREAM

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (7)
  1. Take a quart of raspberries, or raspberry jam, rub it through a hair sieve to take out the seeds, mix it well with your cream.
  2. Put in as much sugar as will make it pleasant.
  3. Then put it into a milk-pot to raise a froth with a chocolate mill.
  4. As your froth rises take it off with a spoon lay it upon a hair sieve.
  5. When you have got what froth you have occasion for, put the remainder of your cream into a deep china dish or punch-bowl.
  6. Put your frothed cream upon it as high as it will lie on.
  7. Then stick a light flower in the middle, and send it up.
Original Text
To make RASPBERRY CREAM. TAKE a quart of raspberries, or raspberry jam, rub it through a hair sieve to take out the seeds, mix it well with your cream, put in as much sugar as will make it pleasant, then put it into a milk-pot to raise a froth with a cho- colate mill; as your froth rises take it off with a spoon lay it upon a hair sieve, when you have got what froth you have occasion for, put the remainder of your cream into a deep china dish or punch-bowl, put your frothed cream upon it as high as it will lie on, then stick a light flower in the middle, and send it up.—It is proper for a middle at supper, or a corner at dinner.
Notes
—