Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Small Yellow Cake layer 1 ea Meringue
1 pt Ice Cream or Sherbet 3 ea Egg Whites
8 ea Clay Flower Pots 6 tb Sugar
8 ea 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. U/L to NCE by Burt Ford 12/95
Submitted By BURTON FORD On 12-09-95

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