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📝 Description
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🥘 Ingredients
To every pint of cream allow 3 oz. of pounded sugar, 1 glass of sherry or any kind of sweet white wine, the rind of 1/2 lemon, the white of 1 egg. [Illustration: PASTRY LEAF.]
👨🍳 Method
Rub the sugar on the lemon-rind, and pound it in a mortar until quite fine, and beat up the white of the egg until quite stiff; put the cream into a large bowl, with the sugar, wine, and beaten egg, and whip it to a froth; as fast as the froth rises, take it off with a skimmer, and put it on a sieve to drain, in a cool place. This should be made the day before it is wanted, as the whip is then so much firmer. The cream should be whipped in a cool place, and in summer, over ice, if it is obtainable. A plain whipped cream may be served on a glass dish, and garnished with strips of angelica, or pastry leaves, or pieces of bright-coloured jelly: it makes a very pretty addition to the supper-table.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at this vintage whipped cream recipe, and I must say, the process was a delightful dance between old and new techniques. I found the use of a lemon rind for infusing flavor surprisingly effective; it imbued the cream with a subtle, bright note that modern extracts often lack. The whipping process, though labor-intensive, was oddly meditative, a stark contrast to my usual electric mixer routine. I had to constantly skim off the froth, which, while time-consuming, resulted in a surprisingly stable whipped cream that held its shape beautifully after a night in the fridge. This recipe is a treat for the weeknight cook who enjoys a touch of nostalgia and isn't afraid to roll up their sleeves. The result is a light, airy whipped cream that's perfect for topping desserts or serving as a standalone treat. I garnished mine with some modern candied citrus peel, a nod to the traditional angelica, and it looked stunning on the table. If you're looking to impress with a classic technique and a unique flavor, this recipe is a winner.
