Ingredients Edit

Directions Edit

  1. Prepare a pint of very strong black coffee, flavoring with a few drops of almond extract; strain and place in the double boiler, combining when just at the boiling point with two well beaten eggs, two tablespoons of sugar and four tablespoons of thick cream.
  2. Cook only until the custard coats the back of the spoon, and when perfectly cold fold in a cup of sweetened whipped cream.
  3. Add a quart of ice cold effervescent water and a pint of shaved ice, serving in tall sherbet glasses.

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