Photo: Sara Cervera
Ingredients
- three eggs to a stiff froth
Directions
1
Whip the whites of three eggs to a stiff froth, and put % cup each of sugar and water into a saucepan over the fire ; stir until the sugar is dissolved; then cook slowly without touching until a little dropped into cold water will form a ball when rolled between the fingers; pour the hot syrup slowly on the egg white"?, beating con- 55tantly. When cold add 1 pt. whipped cream, and any desired flavoring; freeze. Mrs. L. G. Noyes.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive