Ingredients
- 1 glass of quince jelly
- 3 eggs
- 2 tablespns
Directions
1
Quince--1 glass of quince jelly, whites of 3 eggs; beat jelly a little, and whites very stiff and dry; combine the two and beat together until stiff. Make custard of 1 pt. of milk, yolks of 3 eggs, 2 tablespns. sugar; when cold put into glasses with whip on top. Sterilized cream may be used instead of custard, or whip may be put into glass first and whipped cream piled on top of that. Serve with crackers or cake.
2
Other jellies may be used the same.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg