Skilled Chefs

The International Jewish Cook Book: DESSERTS


To one pint of rich thick cream add one-quarter of a pound of powdered sugar and one-half teaspoon of vanilla.

Put in a large platter in a cool place and whip with a wire egg-whip until perfectly smooth and velvety. Set on ice until wanted. In the summer set the cream on ice before whipping. A good plan is to set the bowl in another one filled with ice while whipping.

Recipe from the "The Jewish Manual" book (Free Electronic Text).

Amazon Associate
13 Users Online

Copyright © 2007 - 2020. All Rights Reserved.