Raspberry Whip
Ingredients
- 1¼ cups raspberries
- 1 cup powdered sugar
- White 1 egg
Steps
- Put ingredients in bowl and beat with wire whisk until stiff enough to hold in shape; about thirty minutes will be required for beating. Pile lightly on dish, chill, surround with lady fingers, and serve with Boiled Custard.
- Strawberry Whip may be prepared in same way.
More recipes with raspberries, powdered sugar or eggs
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.