Reference > Farmer's Cookbook > COLD DESSERTS > Marshmallow Pudding à la Stanley
  French Easter Cream Lemon Ice  
CONTENTS · BIBLIOGRAPHIC RECORD

Marshmallow Pudding à la Stanley

1/2 pound marshmallows
1/4 cup candied cherries
1 cup heavy cream
1/2 cup English walnut meats
1/2 teaspoon vanilla
2 tablespoons powdered sugar

Soak cherries in rum to cover one hour, then cut in pieces. Cut walnut meats and marshmallows in small pieces. Whip cream, add sugar and vanilla, fold in remaining ingredients. Mould and chill.


CONTENTS · BIBLIOGRAPHIC RECORD
  French Easter Cream Lemon Ice  
 
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