 |
1 Small Yellow Cake layer
1 pt Ice Cream or Sherbet
8 Clay Flower Pots
8 Large Soda Straws
1 meringue
3 Egg Whites
6 tb Sugar
1/2 ts vanilla
+-------------------------------meringue------------------------------
NOTE: Flower pots should be 2 1/2 in. high by 3 in. Diameter.
Sterilize flower pots by boiling. Dry pots. Place a piece of plain
yellow cake in the bottom of each pot to cover the hole in the bottom.
Add ice cream or sherbet to pots until three-quarters full. In the
middle
of each pot, force a large ice cream soda straw and cut off even with
top of the pot. Pile meringue around the inside of the pot, leaving s
over the soda straw open. Bake at 400 degrees until the meringue turn
brown, (about 5 minutes).
Insert fresh flowers in the soda straw. For a holiday look, use holly
and red roses or carnations.
For the meringue:
Beat the egg whites until foamy before slowly adding the sugar, beat
well after each addition. Beat until shiny and stiff, but not dry. Fold
in vanilla. Each flowerpot requires about a third of a cup of meringue
Each serving, (vanilla ice cream was used for analysis) contains 262
calories, 5 grams protein, 9 grams fat, 42 grams carbohydrate, 158 mg
sodium and 38 mg cholesterol.
This recipe used to be prepared at the Hotel Driskill in Austin, Tx, b
Ms. Corbitt. According to Texas Highways Magazine, Dec 90, it is now
served by the hotel only at Banquets. Ms. Corbitt passed away in 1978
but her cookbook, Helen Corbitt's Cookbook is still enjoyed.
|
