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Strawberry Dessert


Line a dish with macaroons, wet them with wine, put over this a box or quart of strawberries, and sugar them well. Beat the yolks of four eggs with one small cup of sugar, grated rind of lemon and half its juice. Beat the whites to a stiff froth, and half the yolks; pour over all in your pudding dish. When baked spread the other half of the whites on top, having previously sweetened the remaining whites with sugar. Bake a light brown. Eat cold with whipped or plain cream.


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The International Jewish Cook Book (1919).

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