To make whipt cream.
TAKE a quart of thick cream, and the whites of eight eggs beat well, with half a pint of sack; mix it together, and sweeten it to your taste with double-refined sugar. You may perfume it, if you please, with a little musk or ambergrease tied in a rag, and steeped a little in the cream, whip it up with a whisk, and some lemon-peel tied in the middle of the whisk; take the froth with a spoon, and lay it in your glasses or basons. This does well over a fine tart.
To make whipt syllabubs.
TAKE a quart of thick cream, and half a pint of sack, the juice of two Seville oranges or lemons, grate in the peel of two lemons, half a pound of double refined sugar, pour it into a broad earthen pan, and whisk it well; but first sweeten some red wine or sack, and fill your glasses as full as you chuse, then as the froth rises take it off with a spoon, and lay it carefully in your glasses till they are as full as they will hold. Don't make these long before you use them. Many use cyder sweetened, or any wine you please, or lemon, or orange whey made thus; squeeze the juice of a lemon or orange into a quarter of a pint of milk, when the curd is hard, pour the whey clear off, and sweeten it to your palate. You may colour some with the juice of spinach, some with saffron, and some with cochineal, just as you fancy.
To make everlasting syllabubs.
TAKE five half pints of thick cream, half a pint of Rheinish, half a pint of sack, and the juice of two large Seville oranges; grate in just the yellow rind of three lemons, and a pound of double-refined sugar well beat and sifted; mix all together with a spoonful of orange flower water; beat it well together with a whisk half an hour, then with a spoon fill your glasses. These will keep above a week, and is better made the day before. The best way to whip syllabub is, have a fine large chocolate mill, which you must keep on purpose, and a large deep bowl to mill them in. It is both quicker done, and the froth stronger. For the thin that is left at the bottom, have ready some calf's foot jelly boiled and clarified, there must be nothing but the calf's foot boiled to a hard jelly: when cold, take of the fat, clear it with the whites of eggs, run it through a flannel bag, and mix it with the clear, which you saved of the syllabubs. Sweeten it to you palate, and give it a boil; then pour it into basons, or what you please. When cold, turn it out, and it is a fine flummery.
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