28 ounces eggs (about 16 total), beaten
1 quart sour cream
2 pounds granulated sugar
1 1/2 ounces all-purpose flour
1 cup cold water
2 cups cider vinegar
Yield: 3 quarts
1. Mix eggs and sour cream.
2. Combine sugar and flour. Add water and mix only until smooth. Add to the cream and egg mixture.
3. Add vinegar and cook until thick. Stir as necessary. Chill quickly to below 41°F.
Notes: Potentially hazardous food. Store for service at an internal temperature below 41°F.
2 cups cream, whipped, may be added before serving.
1 quart sour cream
2 pounds granulated sugar
1 1/2 ounces all-purpose flour
1 cup cold water
2 cups cider vinegar
Yield: 3 quarts
1. Mix eggs and sour cream.
2. Combine sugar and flour. Add water and mix only until smooth. Add to the cream and egg mixture.
3. Add vinegar and cook until thick. Stir as necessary. Chill quickly to below 41°F.
Notes: Potentially hazardous food. Store for service at an internal temperature below 41°F.
2 cups cream, whipped, may be added before serving.
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