Recipe by Iowahorse

From "Mountain Measures" --Junior League of Charleston, WV ed. 1974 Times are as seen in Recipe

Ingredients Nutrition


  1. In a saucepan, mix together brown sugar, gelatin, and salt.
  2. Stir in milk and slightly beaten egg yolks.
  3. Cool and stir until mixture comesto a boil.
  4. Remove from fire and stir in pawpaw pulp.
  5. Chill until it mounds slightly when spooned (20 to 30 minutes in refrigerator).
  6. Shortly before the mixture is sufficiently set, beat eggwhites until they form soft peaks; then gradually add sugar, beating until stiff peaks form.
  7. Fold the partly set sapaw mixture thoroughly into egg whites.
  8. Pour into a 9 inch graham cracker crust or into parfait glasses and chill until firm.

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