2 84 
The Art of Cookery , 
To make whipt cream . 
1 AKt a quart of thick cream, and the whites of eight 
beat well, with half a pint of fack ; mix it together, and 
fweeten it to your tafte with double-refined fugar. You may 
perfume it, ifyoupleafe, with a little mufic or ambergreafe tied 
in a rag, and fteeped a little in the cream, whip it up with a 
whifk, and fome lemon-peel tied in the middle of the whifk; take 
the froth with a fpoon, and lay it in your glafles or bafons* 
This does well over a fine tart. 
To make whipt fyllahuhs. 
TAKE a quart of thick cream, and half a pint of fack, the 
juice of twq beville oranges or lemons, grate in the peel of two 
lemons, half a pound of double-refined fugar, pour it into a 
broad earthen pan, and whifk it well j but firft fweeten fome 
red wine or fack, and fill your glafles as full as you chufe ; then 
as the froth rifes take it off with a fpoon, and lay it carefully 
into your glafles till they are as full as they will hold. Don't 
make thefe long before you ufe them. Many ufe cyder fweeten- 
e’d, or any wine you pleafe, or lemon, or orange whey made 
thus; fquee&e 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 fweeten it to your palate, Y©u may colour fome with the 
juice of fpinagh, fome with faffron, and fome with cochineal, 
juft as you fancy. 
To make everlaftmg fyllabubs, 
TAKE five half pints of thick cream, half a pint of Rhenifb, 
half a pint of fack, and the juice of two large Seville oranges ; 
grate in juft the yellow rind of three lemons, and a pound of 
double-refined fugar well beat and fifted ; mix all together with 
a fpoon’ful of orange flower water ; beat it well together with 
a whifk-half an hour, then with a fpoon fill your glafles. Thefe 
will keep above a week, and is better made the day before. The 
beft way to whip fyllabub is, have a fine large chocolate mill, 
which you rnuft keep on purpofe, and a large deep bowl to mill 
them in. It is both quicker done, and the froth ftronger. For the 
thin that is left at the bottom, have ready fome calf’s foot jelly 
boiled and clarified, there muS be nothing but the calf’s foot 
boiled to a hard jelly ; when cold, take off the fat, clear it with 
the whites of eggs, run it through a flannel bag, and mix it 
with the clear, which you faved of the fyllabubs. Sweeten it to 
your palate, and give it a boil; then pour it into faafons, or what 
you pleafe. When cold, turn it our, and it is a fine flummery, 
t® 
