| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Osg |
1 |
Servings |
INGREDIENTS
| 1 |
pt |
Cream |
| 1 1/4 |
c |
Honey |
| 1/2 |
|
Plain gelatine |
| 1 |
c |
Milk |
| 3 |
pt |
Milk |
| 1/4 |
t |
Salt |
| 3 |
|
Eggs |
| 3 |
t |
Vanilla |
INSTRUCTIONS
Put 1 c. cold milk in plain gelatine, let stand 5 minutes. Put 1 pint
milk to heat, but do not boil, stir in hot milk, well beaten egg yolks
and soaked gelatine. Pour through wire strainer. Stir honey in balance
of cold milk, add to geletine mixture. Whip cream if possible; this is
not necessary, it makes a smoother cream. Add salt, vanilla and
lastly beat egg whites stiff and add. Freeze. Can be served at once
but improves by standing a few hours. Makes one gallon. Source: Mrs.
Ida L. Doenges, Sharon Grange, Defiance County, OH From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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