Claret Punch Recipe

From MRS. SARAH S. C. ANGELL of Michigan, Lady Manager.
One quart rich cream, juice and peel three lemons, one pint sherry
wine, one quart pulverized sugar. Grate the lemon peels and express
the juice, add sugar and pour over these the wine; stir until sugar is
thoroughly moistened and then slowly add the cream. When mixed take
whip-dash and with a tablespoon remove the floating bubbles which rise
to the surface. Drop the contents of your spoon into lemonade or
champagne glasses, continuing thin process until all the cream is
whipped. If the mixture becomes too thick and creamy to make bubbles,
dilute it with sweet milk. This quantity will make thirty or forty
glasses or fill a four-quart glass howl. Great care must be taken not
to dip the spoon too deeply into the mixture, the froth is what is
desired.

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