COFFEE MARLOW

     ½ lb marshmallows          1 cup whipping cream
     ½ cup hot coffee           

Melt marshmallows over hot water. Add hot coffee and mix thoroughly. Cool to room temperature. Chill very slightly and beat well.

Beat cream to a barely-whipped custard consistency. Fold beaten cream into marshmallows. Pour into a cold dish and freeze overnight.

Adapted from “Cold Cooking” (1942). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!