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1906 COOKBOOK > PUDDINGS & SHORTCAKES 2 > Snow Cream >

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Recipes from The Inglenook Cookbook
by The Sisters of the Brethren Church (1906)

SHORTCAKES AND PUDDINGS

SNOW CREAM

Heat a quart of thick, sweet cream; when ready to boil, stir into it 3 tablespoonfuls of cornstarch blended with some. cold cream; sweeten to taste. Allow it to boil gently, stirring for 2 or 3 minutes; add quickly the whites of 6 eggs beaten to a froth. Do not allow it to boil up more than once after adding the eggs. Flavor with any desired flavoring.

Sister Sara Reese Eby, West Elkton, Ohio.

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