Snow Cream

Neige a la Creme

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • The Whites of Four Eggs
  • A Pint of Cream
  • A Teaspoonful


Whip the cream and set on ice. Beat the whites of the eggs to a foam, and then add the sifted white sugar, and beat steadily till the mixture becomes very stiff and glossy. Add the Sherry and Vanilla. Stir the Whipped Cream carefully into the meringue, and set it in small custard glasses to get cold. The Creoles often add a few blanched almonds. Serve very cold, as a summer dessert