Ingredients
- 1 cup water yolks 4 eggs 4 tablespns
- 4 eggs 4 tablespns
- 4 tablespns
- 1/3 cup
- 5 tablespns
- 4 eggs 6 tablespns
- 6 tablespns
Directions
1
¼ oz. gelatine 1 cup water yolks 4 eggs 4 tablespns. (⅓ cup) lemon juice 5 tablespns. sugar whites 4 eggs 6 tablespns. sugar
2
Beat yolks of eggs in inner cup of double boiler and pour slowly over them the lemon juice and 5 tablespns. of sugar, hot, not boiling; cook like custard, cool; chop into whites of eggs which have been stiffly beaten with the 6 tablespns. of sugar, and add the gelatine, not very warm. Serve with unflavored, whipped cream or with grape juice.
3
WEDDING BREAKFAST SALAD, P. 338 GELATINE BLANC MANGE, P. 341]
4
ORANGE MINT SALAD, P. 291 APPLE AND PINEAPPLE SALAD, P. 290]
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg