| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Milk |
| 2 |
|
Egg yolks |
| 1 |
|
Whole egg |
| 1/8 |
ts |
Salt |
| 1/4 |
c |
Beet or cane sugar |
| 1/2 |
ts |
Vanilla |
| 1/2 |
c |
Well-drained, diced peaches |
INSTRUCTIONS
Notes: From Ruby Williams' file; newspaper clipping. Date: Monday, August
14, 1939
Scald milk, beat other ingredients, except vanilla and peaches, together
and add milk gradually stirring constantly. Cook in top of double boiler,
stirring constantly, cooking just until mixture will coat a spoon. Remove
from heat, add vanilla and cool. When cold fold in peaches. Place in
serving dishes. Make very stiff merangue of two egg whites and four T.
beet or cane sugar. Drop by spoonfuls on top of custard. Garnish with bit
of peach jam.
Serves 4
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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