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Suggest a better descriptionSoften gelatin in water. Mix well beaten egg yolks with brown sugar, salt and milk in a heavy saucepan. Cook, stirring constantly until mixture is slightly thick. Add gelatin and stir until dissolved. Chill mixture until thick. Beat egg whites until stiff, but not dry. Stir vanilla and egg whites into chilled gelatin mixture. Add 1 cup of heavy cream whipped. Turn into baked pie shell. Chill several hours. When ready to serve, whip the 1/2 cup heavy cream until stiff, put in pastry tume, and decorate edge of pie with dabs of whipped cream. Serves 6. Note: Can use Walnut Crumb Crust: Blend 1 cup ground walnuts with 1 tsp. sugara nd 1/4 cup vanilla wafer crumbs. Press mixture firmly on bottom and sides of 9 inch pie pan. MC formatting by bobbi744@sojourn.com Recipe by: Chicago Tribune, July 3, 64 Posted to MC-Recipe Digest by Roberta Banghart
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Serving Size: 1 Serving (204g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 468 | ||
Calories from Fat: 112 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 17 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 200.4mg | 7 % | |
Potassium 269.6mg | 7 % | |
Total Carbohydrate 73.1g | 22 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 73.1g | ||
Protein 17.8g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 468
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