Old Time Charlotte
Treasured Alabama Recipes: Kathryn Tucker Windham
2 envelopes gelatin
1/4 cup cold water
1 3/4 cups milk
1 1/2 cups sugar
1 pint cream
4 egg whites
1/4 cup wine
Dissolve gelatin in cold water and add to milk and sugar which have been heated together. Put aside to cool. When it begins to jell around the edge, gradually fold in the cream which has been whipped to a stiff froth and the well-beaten egg whites. Flavor with wine. Place in refrigerator. May be garnished with candied cherries at serving time.
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