Whipped Cream in Cups

Ingredients

• some cream
• a little powdered sugar
• vanilla
• lady fingers

Method

1. 1

   Whip cream quite stiff, add powdered sugar and vanilla.

2. 2

   Fill cups; decorate tops with whipped cream in fancy shape using a pastry bag.

3. 3

   Serve with lady fingers.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 185. The excerpt below is the record exactly as published.

Whipped cream in cups Lady fingers Coffee Eggs Lenox. Boil hard one dozen eggs, remove the shells and cut in four. Put the eggs in one-half cup of cream sauce, and season with salt and pepper. Put in a deep buttered earthern dish, pour a cupful of tomato sauce on top, sprinkle with grated cheese, put small bits of butter on top, and bake in oven until brown. Consomme Colbert. Add to consomme printanier one poached egg for each person. Sprinkle with chopped chervil. ( Lobster en court bouillon. Heat in a saute pan one spoonful of olive oil and one ounce of butter. Add two leeks and one onion sliced fine. Fry till crisp and yellow, add one glassful of white wine, one bay leaf, one clove, one bouquet of tied parsley, one pint of fish broth, one clove of garlic, some chopped parsley, and two tomatoes cut in four. Then add two live lobsters cut in pieces one inch thick, including the shell and claws. Season with salt and pepper and a pinch of Cayenne, and boil slowly for forty minutes. When done remove the bay leaf, clove and bouquet of parsley, and serve with the broth and all. Whipped cream in cups. Whip some cream quite stiff, and add a little powdered sugar and vanilla

Cook this with the app: pantry check, scaling, and the assistant.