Grace's Maroon Pudding

Ingredients

• 4 eges (separated)
• 2 Envelopes Knox gelatin
• 2 Cups eweet milk
• 3 Tosp. water
• 2 cups sugar
• 1 tep. vanilla

Method

1. 1

   Reserve egg whites for whipping.

2. 2

   Soften gelatin in water and mix well with milk, sugar and slightly beaten egg yolks.

3. 3

   Simmer for about five minutes stirring constantly.

4. 4

   Remove from heat and chill until mixture begins to set.

5. 5

   Fold in stiffly beaten egg whites and vanilla.

6. 6

   Line glass dish with vanilla wafers.

7. 7

   Pour mixture over wafers.

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 29. The excerpt below is the record exactly as published.

GRACE'S MAROON PUDDING 4 eges (separated ) 2 Envelopes Knox gelatin 2 Cups eweet milk 3 Tosp. water 2 cups sugar 1 tep. vanilla

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