| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Dessert |
16 |
Servings |
INGREDIENTS
| 1 |
lb |
Sugar |
| 2 |
|
Coconuts; grated |
| 1 |
cn |
(no. 2) crushed pineapple |
| 6 |
lg |
Oranges |
| 1 |
|
Sponge cake; equal to 2 layers |
| 3 |
|
Egg whites |
| 2 |
c |
Water |
INSTRUCTIONS
Boil sugar and water together for about 5 minutes. Add oranges, coconut and
pineapple. Let this boil slowly for about 45 minutes, stirring often to
keep from sticking to the pan. Remove mixture from the stove; let cool.
Stir in egg whites (unbeaten). Using a large bowl, crumble some of the cake
on bottom of bowl; then add a layer of fruit mixture. Add more cake, then
another layer of fruit mixture. Continue this until it is all used up. Put
a plate on top of the mixture and press down to make it compact. Keep
refrigerated until served. It will keep refrigerated for several weeks.
MULBERRY GROVE
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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