| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Dutch |
Penndutch, Desserts |
1 |
Servings |
INGREDIENTS
|
|
Rhubarb, stewed |
|
|
Cake, stale |
|
|
*or: |
|
|
Bread, stale |
| 2 |
|
Egg white |
INSTRUCTIONS
Line a buttered baking dish with slices of plain stale cake or bread. Fill
with sweetened rhubarb. Cover and bake at 325-F for 30 minutes. Make a
meringue of the egg whites by beating until very stiff and adding 4 Tbsp
sugar. Remove pudding from oven and cover with the meringue. Return to oven
to brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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