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1. Beat the egg whites until stiff and beat in two tablespoons of the sugar. Set aside. 2. In the container of an electric blender place the gelatin, rum, and hot milk; cover and blend on high speed forty seconds. Add the remaining sugar and the egg yolks, cover and blend five seconds. Add the ice and cream, cover and blend twenty seconds. 3. Immediately pour the mixture into the beaten egg whites and fold gently until mixed. Pour into a 9-inch pie plate lined with the crumb crust and chill until set. Source: "The New York Times Cookbook" by Craig Claiborne Posted to MM-Recipes Digest V3 #256 Date: Thu, 19 Sep 1996 00:58:07 +0000 From: Linda Place
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|Serving Size: 1 Serving (165g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 141 (36%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 379.7mg||117 %|
|Sodium 135.7mg||5 %|
|Potassium 128.6mg||3 %|
|Total Carbohydrate 38.7g||11 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 38.7g|
|Protein 15.8g||23 %|
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Calories per serving: 395
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