TODAY’S RECIPE
CARAMEL GELATINE SOUFFLE 1 tablespoon gelatine. 2 cups milk. 5 ounces sugar. 4 egg yolks. 4 egg whites. 4 tablespoons cornflour. Vanilla. Soak gelatine in half a cup of milk. Caramelize four ounces of sugar. Add to the remainder of the milk and stir over heat till dissolved. Beat egg yolks and mix with cornflour. Add warmed milk and boil for two minutes, stirring constantly. Add softened gelatine and stir till dissolved. Add vanilla. When thoroughly cold beat till thick and creamy. Beat egg whites till stiff and add one ounce of sugar. Add to custard mixture. Pile into a dish. Leave to set. Garnish suitably. SARAH.
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https://paperspast.natlib.govt.nz/newspapers/ST19380224.2.114
Bibliographic details
Southland Times, Issue 23442, 24 February 1938, Page 15
Word Count
109TODAY’S RECIPE Southland Times, Issue 23442, 24 February 1938, Page 15
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