WHIPPED CREAM, for putting on Trifles, serving in Glasses, &c

Ingredients

• To every pint of cream
• 3 oz pounded sugar
• 1 glass sherry or any kind of sweet white wine
• the rind of 1/2 lemon
• the white of 1 egg
• PASTRY LEAF.]

Instructions

1. 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;
2. 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.
3. This should be made the day before it is wanted, as the whip is then so much firmer.
4. The cream should be whipped in a cool place, and in summer, over ice, if it is obtainable.
5. 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.