"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Spiced Cream Recipe

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This recipe for Spiced Cream, by , is from Henderson Plant Cookbook - Kennametal, Inc., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chef Roberto (Robert McGhee)
Added: Wednesday, April 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 quart heavy cream
cup granulated sugar
teaspoon ground cinnamon
teaspoon freshly grated nutmeg

Directions:
Directions:
Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and the nutmeg and beat again until the mixture thickens and forms stiff peaks (about another 1 to 20 minutes)

Personal Notes:
Personal Notes:
Serve with the Classic New Orlearns bread pudding.

 

 

 

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