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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Deliciously light and refreshing, this old-fashioned summer time favorite comes from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 pie shells, baked (either storebought or your own recipe) or 1 crumb pie crust, chilled (either storebought or your own recipe) |
1 pint strawberry |
3/4 cup sugar |
1 tablespoon gelatin |
1/4 cup water, cold |
1/2 cup water, boiling |
1 tablespoon lemon juice (fresh is best) |
1/4 teaspoon salt |
1/2 cup heavy cream, whipped |
1 egg white, stiffly beaten |
Directions:
1. Wash berries.
2. Reserve 1/2 cup whole berries for garnishing and crush the remainder; add sugar and let stand 1/2 hour.
3. Soften gelatin in cold water for five minutes, then dissolve in boiling water.
4. Combine with crushed berries, lemon juice and salt.
5. Cool; when it begins to thicken, fold in whipped cream and egg whites.
6. Fill the crust and chill.
7. Garnish with whipped cream and whole berries.
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