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Three Dainty Desserts by Katherine B. Johnson
Three Dainty Desserts
BY KATHERINE B. JOHNSON
Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n39 · View context source ↗
Source evidence: Three Dainty Desserts BY KATHERINE B. JOHNSON
Editorial context
A sweet, chilled dessert sauce made from whipped rich cream, powdered sugar, beaten egg white, and vanilla, presented by Katherine B. Johnson to accompany Chocolate Cream Pudding.
Original
Cream Sauce
Beat one cup of rich cream until stiff, add one-half cup of powdered sugar, the stiffly beaten white of one egg, and one teaspoonful of vanilla and whip until smooth.
At the source
- Publication
- Good Housekeeping 1900-07: Vol 31 Iss 1
- Issue date
- Volume
- 31
- Issue
- 1
- Page / locator
- n39
- Provider record
- View the original provider record ↗
Public rights statementThis material was originally published in the United States in 1900 and is believed to be in the public domain in the United States. Source: Good Housekeeping 1900-07: Vol 31 Iss 1, 1900-07-01, page n39, via https://archive.org/details/sim_good-housekeeping_good-housekeeping_1900-07_31_1. Repastory is not affiliated with or endorsed by Good Housekeeping 1900-07: Vol 31 Iss 1 or its current owner. Rights may vary outside the United States.
Recipe
Ingredients
- 1 cup rich cream, beaten until stiff
- 1/2 cup powdered sugar
- 1 egg white, stiffly beaten
- 1 teaspoonful vanilla
Directions
Beat the rich cream until stiff. Add the powdered sugar, the stiffly beaten egg white, and the vanilla, and whip until smooth.
- Item type
- recipe
- Yield
- Not stated
- Timing
- Not stated
- Temperature
- Not stated
- Equipment
- Not stated
Names & connections
Source context
related reference
Chocolate Cream Pudding Serving Context
Serve cold with cream sauce.
Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n39 · View context source ↗
Source evidence: Serve cold with cream sauce.
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