Ice Cream Recipe

Six whites of eggs.
Six large table-spoonfuls of jelly.
A pint of cream.
Put the jelly and white of egg into a pan, and beat it together
with a whisk, till it becomes a stiff froth and stands alone.
Have ready the cream, in a broad shallow dish. Just before you
send it to table, pile up the froth in the centre of the cream.

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