| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 1/2 |
ts |
Freshly grated nutmeg |
| 1 |
c |
Sugar |
| 1/2 |
ts |
Cinnamon |
| 3 |
|
Eggs beaten |
| 1/4 |
ts |
Ground cloves |
| 2 |
c |
Guava pulp |
| 3 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 4 |
tb |
Butter |
| 1 |
|
Egg separated |
| 3/4 |
c |
Sugar |
INSTRUCTIONS
BUTTER-EGG SAUCE
Cream butter or margarine with sugar; add eggs, guava and spices. Beat
until smooth. Sift together flour and baking powder and add to mixture. The
dough will be stiff. Please mixture in greased top of double boiler and
cook over boiling water; or use a can with a tightly fitting cover and
place can in tea kettle or pan of boiling water about 2/3 from top of can.
Slice and serve with Butter-Egg Sauce. Yield: 6 to 8 servings.
BUTTER-EGG SAUCE: Cream butter or margarine and sugar; add yolk and blend.
Beat the egg white until stiff and fold into mixture. If too thick, a very
small amount of hot water can be added. Good served on duff.
Posted to Bakery-Shoppe Digest V1 #251 by "Jazzbel"
<jazzbel@grouper.BatelNET.bs> on Sep 18, 1997
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