|⅞ cup||Maple syrup;|
|1 pint||Heavy cream; whipped|
|1 cup||Nuts; chopped|
Beat yolks until they are light, then stir in the maple syrup. Cook the mixture over hot water, stirring, until thick. Remove from fire and until cool. Add the gelatin which has been thoroughly dissolved in the milk and lightly mix in the whipping cream. Pack into a freezer dish and allow to freeze for 1 hour. Remove from freezer, beat until light and smooth, and stir in the chopped nuts. Spoon into a serving dish and keep very cold. Serves 8 amply.
Source: Annie Kate Gilbert, '15, New York City, The Randolph-Macon Cookbook, by the Randolph-Macon Woman's College Alumnae Asso.
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Submitted By NANCY O'BRION On 03-22-95
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