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Classic CookBook Recipes: A 1796 Cookbook: American Cookery by Amelia Simmons

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Recipes from American Cookery
 by Amelia Simmons (1796)

SYLLABUBS

Whipt Cream

Take a quart of cream and the whites of 8 eggs beaten with half a pint of wine; mix it together and sweeten it to your taste with double refined sugar, you may perfume it (if you please) with musk or amber gum tied in a rag and steeped a little in the cream, whip it up with a whisk and a bit of lemon peel tied in the middle of the whisk, take off the froth with a spoon, and put into glasses.

 

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