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 1906 COOKBOOKPUDDINGS & SHORTCAKES 2 >  Spanish Cream >

 

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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SHORTCAKES AND PUDDINGS

SPANISH CREAM
 

 To 1 quart of milk add 3/4 of a box of gelatin dissolved slowly over the fire; then beat light the yolks of 3 eggs, 6 tablespoonfuls of sugar, vanilla to taste, add to the milk, let come to a boil; then beat the whites with 2 tablespoonfuls of sugar; pour the custard into the whites, stir well together and set away to cool.

Sister Annie R. Stoner, Union Bridge, Md.
 
 

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