Q.E.D. TESTED RECIPE
SPANISH CREAM. Dissolve one ounce gelatine in little hot water. Boil one quart milk: take off fire and cool a little. Add lib. sugar and beaten yolks five eggs—keep stirring and bring nearly to the boil a.tjiin; qool. and add gelatine, piece butter size of walnut, essence vanilla or lemon, and stiffly beaten whites of eggs. Stir a little, place in wet mould, and turn out when set. Serve with Q.E.D. Cream.—P.B.A.
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https://paperspast.natlib.govt.nz/newspapers/DOM19330429.2.28.5
Bibliographic details
Dominion, Volume 26, Issue 182, 29 April 1933, Page 7
Word Count
75Q.E.D. TESTED RECIPE Dominion, Volume 26, Issue 182, 29 April 1933, Page 7
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