Holiday recipes from Charleston Receipts, the nation’s oldest Junior League cookbook, published in 1950 and now in its thirty-fifth printing.
- 1 Cup granulated sugar
- 4 eggs, separated
- 1 Cup brandy
- 1 Pint cream, whipped
Cream egg yolks and sugar. Add brandy slowly.
Cook in top of double boiler stirring constantly.
Remove from fire and fold in the stiffly beaten egg whites. When the mixture cools, fold in the whipped cream and pour into a mold which has been lined with lady fingers.
Let stand several hours in ice box before serving.