"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mama Nola's Divinity Recipe

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This recipe for Mama Nola's Divinity, by , is from Favorite Recipes from Generation to Generation , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeri Peasner
Added: Sunday, January 29, 2006


1/2 c. White Karo Syrup
1/2 c. Water
2 Egg Whites
2 c. Sugar
1/4 tsp. Salt
1/2 tsp. Vanilla
Nuts or Fruit

Beat egg whites until they are stiff.
Slightly butter dish or pan.
Combine syrup, salt, sugar and water in saucepan.
Stir until completely dissolved.
Cook over medium (to medium high) heat, stirring constantly, until a small amount of the mixture dropped from a teaspoon into a cup of cool/cold water hardens (you can pick it up in your fingers and form a soft ball).
Add mixture slowly to egg whites, beating well.
Add vanilla and nuts (and can add candied cherries and/or other fruit if desired).
Pour into buttered dish.

Personal Notes:
Personal Notes:
This recipe makes only a small amount. You should probably triple it to fill 2 oblong pyrex dishes or pans. Mama Nola made it with nuts (and no fruit).




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