Recipe - Cake And Wine Pudding (Kucha Un Wei)

Macaroons
Sponge cake
*or:
Lady fingers
1 pt Wine
1 teaspoon Cornstarch
3 Egg yolk
3 teaspoon Sugar
3 Egg white
One half cup Nuts, chopped

Place pieces of sponge cake, lady fingers or similar cake into an
earthenware dish (fill about One half full). Add a few macaroons. Heat the wine.
Mix the cornstarch and sugar together and slowly add the wine. Beat the
yolks of eggs and add to the wine mixture. Cook about 2 minutes. Pour over
the cake and let cool. When cool, cover with the stiffly beaten egg whites
and sprinkle with the chopped nutmeats. Bake at 325F for a few minutes to
brown. Serve cold. Source: Pennsylvania Dutch Cook Book Fine Old
Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini