Photo: Eiliv Sonas Aceron
Ingredients
- 74 practical cook book of milk before whipping
Directions
1
Very thick or very thin cream will not whip ; the former will turn to butter and the latter will make a liquid froth.
2
Cream that will hardly pour should be diluted with equal quantity
3
74 PRACTICAL COOK BOOK
4
of milk before whipping. The cream should be icy cold. If you have not a whipping churn, the simplest way to whip cream is to pour into a deep bowl; set in ice water and beat with a Dover egg-beater.
By Tracy, Suzanne. [from old catalog] ·
Recipe sourced from
internet_archive