Cherry-Ice-Box Cake

Ingredients

• Butter a square pan
• two dozen Lady Fingers
• one pint whipping cream
• the stiffly beaten whites of six eggs
• the yolks of the six eggs
• one and a half cups sugar
• one small bottle of cherries (chopped)
• eight macaroons
• one tablespoon of cherry juice
• two tablespoons gelatine
• one half cup of cold water
• three-fourths cup boiling water

Method

1. 1

   Cover pan with Lady Fingers.

2. 2

   Whip cream and mix with egg whites.

3. 3

   Beat yolks with sugar and cherries.

4. 4

   Crush macaroons with cherry juice and gelatine, add boiling water.

5. 5

   Cool and mix with cream and eggs.

6. 6

   Pour over Lady Fingers and chill.

As published

This recipe was extracted from Natchez recipes (1900), page 4. The excerpt below is the record exactly as published.

HERRY- iCE-BOX CAKE Butter a square pan. Cover bottom and sides with two dozen Lady Fingers. Whip one pint whipping cream and mix with it the stiffly beaten whites of six eggs. Beat the yolks of the six eggs well with one and a half cups sugar and one small bottle of cherries (chopped). Crush eight macaroons with one table- spoon of cherry juice and two tablespoons gelatine which has first been soaked in one half cup of cold water, then add three-fourths cup boiling water

Cook this with the app: pantry check, scaling, and the assistant.