Naple Biscuits
- 4 egg yolks
- 1 pint boiling milk
- Jelly or jam
- 3 egg whites
- 3 heaping Tbsps powdered sugar
- Flavoring
Make a double rule of spong cake: bake it in round deep patty-pans. When cooled,cut out the inside about one quarter of an inch from the edge and bottom, leaving the shell. Replace the inside with a custard.
To make the custard, beat the egg yolks with a pint of boiling milk, sweetened and flavored. Lay on the top of this some jelly or jam. Beat the egg whites with the powdered sugar until it will stand in a heap. Flavor a little and place this on the jelly.Set aside in the refrigerator until ready to serve.
To make the custard, beat the egg yolks with a pint of boiling milk, sweetened and flavored. Lay on the top of this some jelly or jam. Beat the egg whites with the powdered sugar until it will stand in a heap. Flavor a little and place this on the jelly.Set aside in the refrigerator until ready to serve.
Submitted by Jun 4, 2009
15 min
30 min
45 min