French Cream Filling
Ingredients
- ¾ cup thick cream
- ¼ cup milk
- ¼ cup powdered sugar
- White one egg
- ½ teaspoon vanilla
Steps
- Dilute cream with milk and beat until stiff, using Dover egg-beater. Add sugar, white of egg beaten until stiff, and vanilla.
More recipes with cream, milk, powdered sugar, eggs or vanilla
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.