Reference > Farmer's Cookbook > ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS > Italian Meringue
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Italian Meringue

1/2 cup sugar
Whites 3 eggs
1/4 cup water
1 cup thin cream
1 tablespoon gelatine or
1/2 tablespoon vanilla
1/4 teaspoon granulated gelatine

Make syrup by boiling sugar and water; pour slowly on beaten whites of eggs, and continue beating. Place in pan of ice-water, and beat until cold; dissolve gelatine in small quantity boiling water; strain into mixture; whip cream, fold in whip, and flavor.

  Café Parfait Bombe Glacée  
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