About a week ago I posted about this dessert I’d had at a small town county fair.
https://www.reddit.com/r/Old_Recipes/s/qdinLazdHQ
Someone who knew someone who knew someone who knew the daughter of the woman who made the dessert copied down the recipe for me. But, after looking it over I think it may be missing a step.
Eggs are listed in the ingredients but no cooking method for them. Would it have been common for an old recipe like this to have 3 whole raw eggs in it? Or, was the cooking method for the eggs accidentally left out when they copied the recipe down?
I’d love to make this dessert but just don’t feel comfortable with raw eggs in it. Should I cook the eggs (along with the butter & powdered sugar) over a double boiler? Essentially making a custard. And then beat well after cooled?
by anchovypepperonitoni
9 Comments
You are beating them in with the rest of the ingredients as indicated. Using raw was commonplace
it says “beat the above” right after listing the ingredients.
You can buy whole pasteurized eggs, which is probably what I’d do here.
I have a couple of old recipes that call for raw beaten eggs like this. I buy the cartons of liquid pasteurized eggs and use those instead. Having had salmonella once, I won’t eat anything with raw eggs in it!
I understand what you are saying and I agree with you. This recipe reads as if the writer forgot the step before or after adding the apricot pie filling. It seems logical the crust, and maybe pie filling, should be baked at 350° for 15 min. for the crust or longer if it’s for the crust and pie filling.
Good luck in whatever decision you make. (Personally, I would not want to be served a dessert that used raw eggs.)
I agree, it seems like the bottom layer should be baked. And what are colored wafer cookies?
Using Raw Eggs in Recipes – The Link Between Eggs and Salmonella https://share.google/g1htbp5R5tmTW7ZOr
I asked chatGPT, and here’s what it came up with:
APRICOT SURPRISE
3 cups crushed sugar wafer cookies (reserve 1 cup for topping)
½ cup butter, melted
1½ cups powdered sugar
3 large eggs
2 (21-ounce) cans apricot pie filling
1 cup whipping cream
1 cup miniature marshmallows
INSTRUCTIONS
Preheat oven to 350°F (175°C).
In a mixing bowl, combine 2 cups crushed wafers with melted butter. Press firmly into the bottom of a 9×13-inch baking dish. Bake 5–7 minutes, then cool completely.
Beat powdered sugar and eggs until smooth and creamy. Spread evenly over the cooled crust. Bake 12–15 minutes until set, then let cool to room temperature.
Spread both cans of apricot pie filling over the custard layer. Chill in the refrigerator for 1–2 hours until firm.
Whip cream to soft peaks. Gently fold in miniature marshmallows and spread over the apricot layer.
Sprinkle the reserved 1 cup of crushed wafers on top. Cover and refrigerate at least 2 hours (or overnight) before serving.
NOTES
Make ahead: Prepare through Step 4, cover, and chill overnight.
Serving: Slice into squares and serve chilled.
Storage: Keep refrigerated up to 3 days.
That’s a lotta sugar there…