SPANISH CREAM.
0113 quart of milk, four eggs, half an ounce of gelatme, six tablespoonfuls of white sugar. Dissolve the gelatine in one pint of the milk, then add the other pint and stir over the fire; beat the yolks of the eggs with three tablespoonfuls of the sugar, and stir into the 'milk just before it conies to the boil; when it boils take it off the fire and stir into it the whites of the eggs, which have been well beaten to a stiff froth, with the remainder of the sugar. Flavour to taste. Put into moulds.
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https://paperspast.natlib.govt.nz/newspapers/OW18980908.2.203.8
Bibliographic details
Otago Witness, Issue 2323, 8 September 1898, Page 53
Word Count
99SPANISH CREAM. Otago Witness, Issue 2323, 8 September 1898, Page 53
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