Glace Neigeuse

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • The Whites of 2 Eggs
  • 2 Cupfuls of Pulverized Sugar
  • 3 Tablespoonfuls of Corn Starch
  • 4 Tablespoonfuls of Milk


Take the whites of two eggs, two cups of pulverized sugar, and corn starch. Blend the corn starch with a little milk to make a thick paste, add the whites of the eggs, beaten light, and the pulverized sugar. Beat all to a stiff froth. Frost the Cake while hot.