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I cup of cream 1/4 cup milk

Serves 4
📖 From Church Cookbook (Baltimore, 1908) (1908)

👁️ 2 people have viewed this recipe

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Ingredients

  • • None 1 egg 4 tablespoonfuls of powdered sugar
  • • None 2 tablespoonfuls of sherry if you 1 teaspoonful vanilla
  • • None use wine
  • • None Separate the egg; beat the white until stiff, then add the yolk,
  • • None and beat again. Add the sugar to the cream and milk mixed;

Instructions

Step 1. stir until the sugar is dissolved, and then add it gradually to the

Step 2. egg. Mix thoroughly; pour backwards and forward from one vessel

Step 3. to another; add the sherry and vanilla, and it is ready to serve.

Step 4. This may be served with baked or boiled puddings. Copyright, Mrs. S. T. Rorer.