Yiddish Pudding - cooking recipe

Ingredients

6 egg whites
1 1/4 c. sugar
1 tsp. vanilla
1 tsp. vinegar
1 pt. whipping cream

Preparation

Beat egg whites until stiff.
Slowly add sugar, vinegar and vanilla.
Mix thoroughly.
Grease two 9-inch pie pans and line with
greased
wax\tpaper.\tPour
into
pans and bake 40 minutes in a 300\u00b0 oven.
Let cool in the pans.
Beat whipping cream
and spread
over
layers
like icing a cake.
Sprinkle crushed peanuts over layers of icing.
Refrigerate overnight.