| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Historical | Desserts | 6 | Servings |
INGREDIENTS
| 2 | tb | Coconut; toasted |
| 2 | tb | Chopped Almonds; toasted |
| 1 | Egg White | |
| 1 | ts | Instant Coffee; heaping |
| 1/2 | c | +2 Tsp. Sugar |
| 1 | c | Whipping Cream |
| 1 | ts | Vanilla Extract |
| 1/8 | ts | Almond Extract |
INSTRUCTIONS
Toast coconut and chopped almonds. Whip egg white with coffee; gradually add 2 teaspoons sugar. Whip cream; add remaining sugar, vanilla, and almond extract. Fold cream into egg mixture; add coconut and almonds. Pour into fluted paper baking cups. Sprinkle with additional coconut, if desired. Freeze 2 hours or more. Serves 6 Historical Note: A farmhouse of the Civil War era is the setting for Country Road Inn. Located at Zela, near Summersville, WV, the inn is owned a operated by Mrs. E. L. Jarroll, who lives there with her family. Mrs. Jarroll specializes mostly in Italian cuisine and delight her guests with homemade pasta and a fine assortment of anipasto delectables. Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@icanect.net Recipe by: Country Road Inn -- Mrs. E. L. Jarroll Posted to MC-Recipe Digest V1 #848 by Bill Spalding <billspa@icanect.net> on Oct 16, 1997
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