23 Abercorn Street, Savannah, Georgia

Since 1929 this tea room has been located in an interesting old pink house, a former home of one of the city's earliest settlers. Open for lunch, tea, and dinner except Sundays and national holidays.

  Carolina Trifle

• 1 pint whipped cream
• 1 quart boiled custard
• almond extract, brandy, or sherry
• 1 lemon-flavored sponge cake

Directions

1. Flavor the cream and custard with either almond extract, brandy, or sherry.

2. Slice the sponge cake very thin and place a slice of the cake on a dish and cover it first with a layer of custard then a thin layer of whipped cream.

3. Repeat the process, using all of the cake slices and top it off with a layer of whipped cream.

4. Chill and serve.

This recipe appeared in the Ford Treasury of Favorite Recipes from Famous Eating Places published in 1950.

 The above illustration is an original painting by William Halsey.

If you have information about the current status of the featured restaurant, please tell us.