Whipped Cream Pie
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 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- Make a crust as rich as possible and line a deep tin.
- Bake quickly in a hot oven and spread it with a layer of jelly or jam.
- Next whip one cup of sweet cream until it is thick.
- Set the cream in a bowl of ice while whipping.
- Sweeten slightly and flavor with vanilla, spread this over the pie and put in a cool place until wanted.
Plating
Cookware for this recipe
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Mixing bowl
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Whisk