Whipped Cream
A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).
A historical recipe
The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- To one pint of rich thick cream add one-quarter of a pound of powdered sugar and one-half teaspoon of vanilla.
- Put in a large platter in a cool place and whip with a wire egg-whip until perfectly smooth and velvety.
- Set on ice until wanted.
- In the summer set the cream on ice before whipping.
- A good plan is to set the bowl in another one filled with ice while whipping.
Plating
Cookware for this recipe
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Mixing bowl
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Whisk
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Chef's knife