Dublin Core

Title

Cherry Meringue Float

Subject

cherries

sugar

cornstarch

salt

cranberry juice cocktail

butter

egg whites

honey

walnuts

Description

CHERRY MERINGUE FLOAT
For light fluffy meringues, be sure to
make this recipe just before serving—
2 16-ounce cans pitted tart red
cherries
1 cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
1 cup cranberry juice cocktail
1 tablespoon butter or margarine
2 egg whites
¼ cup honey
3 tablespoons finely chopped
walnuts
Drain cherries, reserving ⅔ cup
liquid. In a 10-inch skillet blend to-
gether sugar, cornstarch, and salt.
Blend in reserved cherry liquid, cran-
berry juice, and butter or margarine.

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# Cherry Meringue Float

## Ingredients

- 2 16-ounce cans pitted tart red cherries
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup cranberry juice cocktail
- 1 tablespoon butter or margarine
- 2 egg whites
- 1/4 cup honey
- 3 tablespoons finely chopped walnuts

## Instructions

1. For light fluffy meringues, be sure to make this recipe just before serving.
2. Drain cherries, reserving 2/3 cup liquid.
3. In a 10-inch skillet blend together sugar, cornstarch, and salt.
4. Blend in reserved cherry liquid, cranberry juice, and butter or margarine.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1950s

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0006-20260609-0148

Coverage

Oregon, US