Mix a pint and a half of sweet thick cream with a gill of wine, the
juice of half a lemon, and a tea-spoonful of essence of lemon, or
rosewater. Sweeten the whole with powdered loaf sugar--turn it into a
deep dish. Beat the whites of four eggs to a froth, and stir in half a
pound of any dark-colored preserved small fruit you may happen to have.
Beat the whole to a strong froth, then turn it into the centre of the
cream.