| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Desserts, 1941 |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Diced rhubarb |
| 2 |
ts |
Gelatin |
| 1/3 |
c |
Orange marmalade |
| 1/2 |
c |
Sugar |
| 1 |
|
Egg white |
| 1 1/4 |
c |
Water |
|
|
Few grains salt |
INSTRUCTIONS
Combine rhubarb, 1 cup water, and sugar. Cover. Cook slowly until rhubarb
is tender. Soften gelatin in 1/4 cup water. Add to rhubarb. Stir until
dissolved. Add salt. Cool. Add orange marmalade. Mix until well blended.
Partially freeze. Fold in stiffly beaten egg white. Continue freezing
until firm. 6 servings. Anna Davis, Ravenswood, W.V.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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