Whipped Cream Sauce

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (4)
  1. Beat the cream until stiff.
  2. Add the sugar and vanilla.
  3. Beat the white of egg until frothy.
  4. Add to the cream and beat all together.
Original Text
Whipped Cream Sauce ¹⁄₂ pint of cream ¹⁄₂ cup of castor sugar White of 1 egg ¹⁄₂ tea-spoon vanilla, or a little brandy Beat the cream until stiff. Add the sugar and vanilla. Beat the white of egg until frothy. Add to the cream and beat all together. [Pg 87]
Notes
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