Oeufs A La Neige – One Of Thomas Jefferson’s
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Christian | 8 | Servings | |
INGREDIENTS
| 1 | T | Unflavored gelatin |
| 1/4 | c | Cold water |
| 1 | c | Boiling water |
| 3/4 | c | Sugar |
| 1/4 | c | Lemon juice |
| 1 | T | Lemon rind |
| 2 | Egg whites, stiffly beaten |
INSTRUCTIONS
Soften gelatin in cold water. Stir in next 4 ingridients. Strain and cool. Stir occasionally. When begins to set, beat with rotary beater until frothy. Beat in stiffly-beated egg whites. Continue beating until mixture holds shape. Pile into sherbet glasses. Chill. Serve with soft custard. Serves 8. From the Christian Science Monitor in the early 1980s. Posted By bhsiung@uhs.bsd.uchicago.edu (Dr. Bob) On rec.food.recipes or rec.food.cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Read the Bible — It will scare the hell out of you.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 75
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.2mg
Potassium: 10.5mg
Carbohydrates: 19.4g
Fiber: <1g
Sugar: 19g
Protein: <1g