Ingrients & Directions
2 c Sugar 1 c Preserved strawberries
1/2 c Water 2 Egg whites
1/4 ts Cream of tartar
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.
Yields
6 servings