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Classic
Cook Books
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page 170
the whites of three eggs, sweeten to your taste, then whip it with a whisk; take
off the froth as it rises, pour it into your syllabub-glasses or pots, and they
are fit for use.
To make a fine Cream.
Take a pint of cream, sweeten to your palate; grate in a little nutmeg, add a
spoonful of orange-flower water, or rose water, and two spoonfuls of sack; beat
up four eggs, and two whites, stir it all together one way over the fire, till
it is thick; have cups ready and pour it in.
Lemon Cream.
Take the juice of four large lemons, half a pint of water, a pound of double
refined sugar beaten fine, the whites of seven eggs, and the yolk of one beaten
very well; mix all together, strain it, set it on a gentle fire, stirring it all
the while, and skim it clean; put into it the peel of one lemon when it is very
hot, but not to boil; take out the lemon-peel, and pour it into china dishes.
Rasberry Cream.
Take a quart of thick sweet cream, and boil it two or three wallops; then put it
off the fire, and strain the juice of rasberries into it to your taste; stir it
a good while before you put your juice in, that it may be almost cold when you
mix it, and afterwards stir it
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