Snow Cream from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Whip the cream and set on ice. Beat the whites of the eggs to a foam, and then add the sifted white sugar, and beat steadily till the mixture becomes very stiff and glossy. Add the Sherry and Vanil...
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Ingredients
- The Whites of Four Eggs
- A Pint of Cream
- A Teaspoonful of Vanilla
- ½ Cupful of Powdered White Sugar
- A Tablespoonful of Sherry
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