Ingrients & Directions
2 c Sugar
1/2 c Water
1/4 ts Cream of tartar
1 c Preserved strawberries
2 Egg whites
Boil sugar, water, and cream of tartar to firm ball stage (248 F). Add
strawberries which have been drained as dry as possible. Let come to a boil
again. Pour slowly, beating constantly, over stiffly beaten egg whites.
Beat until thick and fluffy. Pour into well-buttered pans. When firm cut in
squares. Any thick preserves or candied fruit may be substituted for
strawberries. Phoebe Journey, Stratton, NE.
From
Yields
6 Servings