Ingredients
- one third box of gelatine
- 6 eggs
Directions
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MRS. MICHEL, MONTGOMERY, ALA.
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_Contributed by Mrs. Robert Lindsay Pollard, Austin, Tex._
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One qt. of cream, one third box of gelatine, whites of 6 eggs, teacup of milk; melt gelatine in milk. Flavor and sweeten cream to taste and whip firm. When gelatine begins to stiffen add whipped cream and lastly eggs whipped very light.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg