| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts, Heirloom |
1 |
Servings |
INGREDIENTS
| 4 |
|
Eggs, separated |
| 1 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Lemon juice |
| 1 1/2 |
c |
All purpose flour (measured |
|
|
Then sifted) |
| 1/4 |
ts |
Salt |
| 1 |
c |
Melted butter or margarine |
| 1 |
c |
Gooseberry jam |
INSTRUCTIONS
Beat egg yolks until thick and beat in the sugar, vanilla and lemon juice.
Fold in sifted flour and salt alternately with melted butter. When smooth,
fold in stiffly beaten egg whites. Line 16 large or 24 small muffing pans
with paper cups. Place a spoonful of batter in the bottom of each cup and
a heaping teaspoon of jam. Cover with remaining batter. Bake at 350F for 15
to 25 minutes depending on the size. These are good as a sweet dessert
anytime or to pack in lunch boxes. Source: Heritage Recipes ch.
Posted to MM-Recipes Digest V3 #260
Date: Mon, 23 Sep 1996 10:29:19 -0400
From: Cindy J Hartlin <chartlin@total.net>
A Message from our Provider:
“You’re not God’s judge. One day you’ll discover it’s the other way around”