| 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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