| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Osg |
1 |
Servings |
INGREDIENTS
| 1 |
pt |
Cream |
| 1 1/4 |
c |
Honey |
| 1/2 |
pk |
Plain gelatine |
| 1 |
c |
Milk |
| 3 |
pt |
Milk |
| 1/4 |
ts |
Salt |
| 3 |
|
Eggs |
| 3 |
ts |
Vanilla |
INSTRUCTIONS
Put 1 c. cold milk in plain gelatine, let stand 5 minutes. Put 1 pint milk
to heat, but do not boil, stir in hot milk, well beaten egg yolks and
soaked gelatine. Pour through wire strainer. Stir honey in balance of cold
milk, add to geletine mixture. Whip cream if possible; this is not
necessary, it makes a smoother cream. Add salt, vanilla and lastly beat
egg whites stiff and add. Freeze. Can be served at once but improves by
standing a few hours. Makes one gallon.
Source: Mrs. Ida L. Doenges, Sharon Grange, Defiance County, OH
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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