Home › The Principles of Cookery › Froth, to Set on Creams, Custard, Etc

Froth, to Set on Creams, Custard, Etc

Beat the whites of four or five eggs to a froth; stew damsons, or any other fruit, until they can be pulped through a sieve, then beat the pulp with the frothed eggs until the fork will stand upright in it. Put it with a spoon on the top of trifle, cream, or custard; it should look rocky, so put it on as roughly as possible. Time, beat until the whole is a stiff froth.