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).
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