Ingredients
- 3 eggs
Directions
1
_Contributed by Mrs. Portieux Robinson, Richmond, Va._
2
One oz. Cox’s gelatine dissolved in less than a teacup of water. Make a custard of 1 pt. of milk, yolks of 3 eggs, whip to a stiff froth 1 qt. of cream. When the gelatine is cool, but not congealed, beat it with the cooled custard. When cold add whipped cream; season with vanilla. When thoroughly mixed pour into moulds lined with sponge cake or lady fingers. Set aside until stiff enough to turn from moulds.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg