Photo credit: Sandy Agrafiotis
When we first moved to the farm, and John brought over his goats, we attempted to make this popular 17th century beverage/dessert in the traditional manner – by milking a goat straight into a bowl of hard cider.
However we recently came across this recipe – which while also historically accurate – is a little more accessible for the home cook. The recipe comes from the book Imagining Ichabod: My Journey into 18th-Century America through History, Food, and a Georgian House by Paula Bennett, published by Bauer and Dean. It’s a great book that examines, in historic detail, what it’s like to live in a historic house like Beekman 1802 Farm.
This is a wonderfully fun sweet drink that doubles as a dessert – and there’s nothing better at a party than a recipe with a story behind it. Especially a historic one.
- 2½ cups heavy cream
- ¾ cup sugar
- 1 lemon, preferably Meyer lemon, zested and juiced
- 1 cup sweet white wine like a Sauterne
- ¼ cup dry sherry
- ¼ cup dessert sherry
- Prep Time: 2hr
- Cook Time: 15m
Combine cream, sugar, and lemon zest in a large bowl.
Combine lemon juice, wine, and both sherries in a separate small bowl
Stirring constantly, pour this liquid combination into the cream and sugar mixture, then whip vigorously with a wire whisk for about 15 minutes (or about 10 minutes if using an electric mixer; just be careful not to over mix, as it could turn into butter), until somewhat thick and opaque.
Refrigerate for about 4 hours, then ladle into individual serving glasses.
Refrigerate for an additional 4 hours, or overnight, by which time the cream will have thickened considerably and risen to the top, and a small amount of the winy liquid will have settled to the bottom.