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Suggest a better descriptionBeat egg youlks until thick and lemon colored. Gradually beat in sugar. Soften the gelatin in the water and add 1/4 cup cognac. Heat over boiling water until gelatin dissolves. Pour the gelatin mixture into the yolks, stirring briskly. Stir in remaining 1/4 c cognac. Chill until this mixture will mound slightly, and the fold in the whipped cream. Pour the filling tnto the shell and chill. Before serving, garnish with shaved chocolate or whipping cream. Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@icanect.net Recipe by: Mrs. William T. Brotherton, Jr. Posted to MC-Recipe Digest V1 #739 by Bill Spalding
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Serving Size: 1 Serving (213g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 718 | ||
Calories from Fat: 337 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.4g | 50 % | |
Saturated Fat 15.4g | 77 % | |
Monounsaturated Fat 15.4g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 1425.7mg | 439 % | |
Sodium 62.1mg | 2 % | |
Potassium 140mg | 4 % | |
Total Carbohydrate 79.6g | 23 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 79.6g | ||
Protein 18.4g | 26 % | |
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: 718
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