Edinburgh Fog

Ingredients
1/2 pint (1 cup) Double Cream
2 tablespoons Icing Sugar
A little Vanilla Flavouring (or Orange Essence)
2 oz (1/2 cup) tiny Amaretti Biscuits
2 oz (1/2 cup) blanched Almonds chopped

Method
Beat half a pint of cream to a stiff froth with a little pounded sugar and vanilla flavouring. Mix thoroughly with a good handful of amaretti biscuits and some blanched and chopped almonds. Chill well before serving, serve in a glass bowl or dish.

Remarks
Appeared on menu: Edinburgh Fog $2.00 (Macaroons, cream, whiskey and almonds) Also 14/07/75 at $1.80