PEACH CREAM.
One small tin peaches. 3oz. icing sugar, 4 teaspoonfuls lemon juice, 2 whites of eggs, l-Bth teaspoonful salt. Strain the juice from tho peaches and rub them through a sieve. Combine the pulp with lemon juice. Beat the egg whites with salt, and sugar, which should be added a little at a time unt'l the mixture is stiff. Stir the pulp into this gradually. Beat again and serve at once with boiled custard or toasted marshm allows. Tinned apricots may be used instead of peaches.
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https://paperspast.natlib.govt.nz/newspapers/NZH19290205.2.7.13
Bibliographic details
New Zealand Herald, Volume LXVI, Issue 20172, 5 February 1929, Page 5
Word Count
87PEACH CREAM. New Zealand Herald, Volume LXVI, Issue 20172, 5 February 1929, Page 5
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