Cream (Italian)

Source: Hildagonda J. Duckitt, 1891

Instructions

  1. Whisk 1 cup of cream and two spoonfuls of apricot jam well, then strain through a milk sieve.
  2. Whisk the whites of 2 eggs to a stiff froth and mix them with the cream.
  3. Lastly, stir in one or two spoonfuls of white (castor) sugar, according to taste.
  4. Pour into glasses; this will fill half-a-dozen or more. It is most delicious, and not too rich.

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