Ingredients
- six eggs
- 90 family receipt book
Directions
1
Beat to a stiff froth the whites of six eggs; sweeten with loaf sugar; add currant jelly or straw-
2
90 FAMILY RECEIPT BOOK.
3
beiTj syrup to colour it; sweeten some cream, upon ■which put the float. You may season the cream with white wine, or the extract of vanilla, if pre- ferred; it is then called syllabub. Ornament with ripe strawberries.
By Hodgson, Mary, fl. 1855 ·
Recipe sourced from
internet_archive