| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Dutch | Penndutch, Desserts | 1 | Servings |
INGREDIENTS
| Macaroons | ||
| Sponge cake | ||
| *or: | ||
| Lady fingers | ||
| 1 | pt | Wine |
| 1 | ts | Cornstarch |
| 3 | Egg yolk | |
| 3 | ts | Sugar |
| 3 | Egg white | |
| 1/2 | c | Nuts, chopped |
INSTRUCTIONS
Place pieces of sponge cake, lady fingers or similar cake into an earthenware dish (fill about 1/2 full). Add a few macaroons. Heat the wine. Mix the cornstarch and sugar together and slowly add the wine. Beat the yolks of eggs and add to the wine mixture. Cook about 2 minutes. Pour over the cake and let cool. When cool, cover with the stiffly beaten egg whites and sprinkle with the chopped nutmeats. Bake at 325-F for a few minutes to brown. Serve cold. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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