Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Small Yellow Cake layer 1 Meringue
1 pt Ice Cream or Sherbet 3 Egg Whites
8 Clay Flower Pots 6 tb Sugar
8 Large Soda Straws 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.

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