Here’s another recipe from The Whitehouse Cookbook by F. L.
Gillette and Hugo Ziemann (1887). It’s called “solid cream” in the cookbook,
but I think my title’s more descriptive. I’ve cut the recipe in half because it
still makes lots.
2 tablespoons white sugar
Juice and zest of half a lemon or one whole lime
1 tablespoon brandy
2 cups whipping cream
Place sugar in a large bowl. Add citrus juice and zest and
brandy, then stir in cream. Beat with a mixer until thick. It won’t really get
stiff and glossy as it doesn’t have enough sugar (or any egg whites), but will
stay thick in the fridge for several days. Serve in small dishes.
Makes 6-8 servings if you’re using it as a pudding. It also
makes a nice filling for layer cakes, and would be good with fresh fruit or
dolloped on mincemeat pie as well. Despite the cream, it doesn’t taste that
rich, and has just a touch of tartness.
