|Mrs. A. B. Marshall's Cookery Book|
|by A. B. Marshall|
This classic cookery book from 1887 is an invaluable tool for the modern cook who wishes to prepare authentic traditional dishes.
Results 1 - 10 of 4,510 for using whipping cream
Butter and flour 10 inch tube pan, cream together sugar and ... half flour, then whipping cream, then other ... degrees and bake 1 hour to 70 minutes. Cool.
Pour the heavy cream into a large ... is too much). Whip for approximately 5 minutes. Using a wire whisk ... Let sit in refrigerator to cool, then enjoy!
1. In a ... dissolved. 2. Add whipping cream, and 1 ... over fresh berries, ice cream, or pie, with another dash of nutmeg on top for garnish if desired.
Prepare condensed milk, ... CONDENSED MILK: Bring cream to a boil, ... cooking would be to use the double boiler. Allow to cool before using in cold recipes. .
In a Pyrex ... combine yogurt and Cool Whip and cooled gelatine mixture. Transfer filling to the pie crust. Refrigerate for several hours before serving.
Melt one bar ... Place in refrigerator. Whip 1/2 pint of whipping cream with 3 tablespoons ... layers, top and sides. This cake must be kept in refrigerator.
Spread butter over ... minutes. Measure whipped cream by spraying it ... if desired. Mound remaining filling on top. Chill thoroughly. Makes 8 servings.
Beat egg yolks ... 8-inch cake pans in a slow 325 degree oven about 30 minutes. When cold, fill and cover with sweetened, almond-flavored whipped cream.
Mix cream, flour and ... After the paste is cooled, whip. Add the butter and whip together. Add sugar and continue whipping. Add the vanilla and beat well.
Whip cream until soft peaks form. Add flour and mix. Drop by spoonful onto ungreased cookie sheet. Bake at 375 degrees for 10 minutes. Makes 12.
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