Ella Mellor's Pineapple Sponge-Recipe/Day #49 Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 envelopes Knox Gelatin
3/4 cup cold water
2 medium cans crushed pineapple
1 pint whipping cream
6 egg whites
1 cup whipping cream
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Directions: |
Directions:Soak gelatin in cold water. Set aside.
Drain crushed pineapple. Add enough water to pineapple syrup to equal 3 cups. Sweeten to taste. Bring syrup to the boiling point. Remove from heat and add gelatin. Set aside to cool and thicken.
When cool, whip pint of shipping cream to firm peaks
Beat egg whites until stiff.
Fold together egg white, chipped cream and gelatin.
Add drained pineapple.
Place in refrigerator overnight. Stirring once or twice while it is setting so pineapple does not settle to the bottom.
When ready to serve, top with whipped cream. |
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Personal
Notes: |
Personal
Notes: Dear Kim and Tom,
This is a very special recipe. This recipe is probably nearing 100 years old.... My grandmother use to make it for every family gathering, then my aunt made it, then my mother and then it was passed on to me to keep the family desert going. We all have used the same bowl all these years. All of my cousins depend on me to make it for family gatherings and it is not a holiday without it. My grandmother lived on a cattle ranch and; of course, she had fresh eggs and cream but it still is yummy with the store bought full fat cream and fresh eggs.
Hope that all is well in Afghanistan. Be safe and God Bless.
Marilyn
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