Moonshine

Ingredients

• a glass of tart jelly
• the whites of six eggs
• six level tablespoonfuls of sugar
• one and a half teacupfuls of sweet cream

Method

1. 1

   Take a glass of tart jelly and beat up until easy to work with.

2. 2

   Beat the whites of six eggs to a stiff froth; add six level tablespoonfuls of sugar; flavor to taste; add the jelly and beat until stiff enough to stand in a pretty erect way on a flat dish.

3. 3

   Make a sauce of one and a half teacupfuls of sweet cream and the whites of two eggs.

4. 4

   Beat the whites to a stiff froth, adding sugar and flavoring to taste; add the cream and beat briskly until the whole mixture is brought to a stiff froth.

5. 5

   Serve the moonshine in pretty dishes and pile the sauce on top.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 109. The excerpt below is the record exactly as published.

MOONSHINE. Take a glass of tart jelly and beat up until easy to work with. Beat the whites of six eggs to a stiff froth ; add six level tablespoonfuls of sugar ; flavor to taste ; add the jelly and beat until stiff enough to stand in a pretty erect way on a flat dish. Make a sauce of one and a half teacupfuls of sweet cream

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