TODAY’S RECIPE
WHEY FLUFF 2 tablespoons gelatine. k cup cold water. 2 cups whey. 2-3 cup of sugar. Rind and juice of half’a lemon. One egg white. One cup raw, grated carrot. Soak gelatine in cold water. Melt over hot water, and mix with whey and sugar. When this begins to thicken, beat, then add lemon juice and rind and grated carrot. Fold in stifflybeaten egg white and mould. Serve with custard or whipped cream. SARAH.
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https://paperspast.natlib.govt.nz/newspapers/ST19380519.2.148
Bibliographic details
Southland Times, Issue 23512, 19 May 1938, Page 15
Word Count
76TODAY’S RECIPE Southland Times, Issue 23512, 19 May 1938, Page 15
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