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Classic
Cook Books
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page 171
one way for almost a quarter of an hour; then sweeten it to your taste, and when
cold you may send it up.
Whipt Cream.
Take a quart of thick cream, and the whites of eight eggs beaten with half a
pint of sack; mix it together, and sweeten to your taste with double refined
sugar; you may perfume it (if you please) with musk or ambergrease tied in a
rag, and steeped a little in the cream. Whip it up with a whisk that has a bit
of lemon-peel tied in the middle. Take off the froth with a spoon, and lay it in
your glasses or basons.
To make a Trifle.
Cover the bottom of a dish or bowl with Naples biscuits broke in pieces,
macaroons in halves and ratafia cakes. Just wet them through with sack; then
make a good boiled custard not too thick, and when cold pour it over, then put a
syllabub over that.--You may garnish with ratafia cakes, current jelly, and
flowers.
Flummery.
Take a large calf's foot, cut out the great bones, and boil them in two quarts
of water; then strain it off, and put to the clear jelly half a pint of thick
cream, two ounces of sweet almonds, and an ounce of bitter almonds,
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Classic
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