An Excellent Cream
Whip up three quarters of a pint of very rich cream to a strong froth, with some finely scraped lemonpeel, a squeeze of the juice, half a glass of sweet wine, and sugar to make it pleasant but not too sweet. Lay it on a sieve or in a form, and next day put it on a dish, and ornament it with very light puff paste biscuit, made in tin shapes the length of a finger, and about two thick, over which sugar may be strewed, or a light glaze with isinglass. Or you may use macaroons.