Sarah S
A historical recipe from Favorite Dishes, by Carrie V. Shuman (1893).
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A historical recipe
Favorite Dishes : a Columbian Autograph Souvenir Cookery Book, by Carrie V. Shuman (1893). Project Gutenberg eBook #6703.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- One quart rich cream
- one pint sherry wine
- one quart pulverized sugar
- a tablespoon remove
Method
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- C.
- ANGELL of Michigan, Lady Manager.
- One quart rich cream, juice and peel three lemons, one pint sherry wine, one quart pulverized sugar.
- Grate the lemon peels and express the juice, add sugar and pour over these the wine;
- stir until sugar is thoroughly moistened and then slowly add the cream.
- When mixed take whip-dash and with a tablespoon remove the floating bubbles which rise to the surface.
- Drop the contents of your spoon into lemonade or champagne glasses, continuing thin process until all the cream is whipped.
- If the mixture becomes too thick and creamy to make bubbles, dilute it with sweet milk.
- This quantity will make thirty or forty glasses or fill a four-quart glass howl.
- Great care must be taken not to dip the spoon too deeply into the mixture, the froth is what is desired.
Plating
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