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“A great dressing for fruit salads. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
20mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Whip egg white to very soft peak.
  2. Combine all ingredients except the egg white and cream in the top of a double boiler and cook until thickened.
  3. Fold in egg white and cool.
  4. Just before serving, fold in whipped cream.

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