This Week's Recipe
RHUBARB TRIFLE MERINGUE h bunch rhubarb, 1 cup sugar, grated l rind 1 lemon, stale cake, 2 egg whites, 2 tablespoons castor sugar. Wash the rhubarb and cut into pieces, about 1 inch in length. Add the sugar and lemon rind and mix well together. Cut the stale cake into s thin slices. Line the bottom of a greased dish with slices of cake. Cover with the rhubarb, then add another layer of cake. Continue in this manner until all the ingredients are used. Bake in a moderate oven for 30 minutes. Beat the egg whites stiffly. Add the sugar gradually and beat until thick. Pile on top of pudding and return to oven to brown slightly and set, about 15 minutes.
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https://paperspast.natlib.govt.nz/newspapers/BPB19481103.2.7.3
Bibliographic details
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Bay of Plenty Beacon, Volume 13, Issue 15, 3 November 1948, Page 3
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125This Week's Recipe Bay of Plenty Beacon, Volume 13, Issue 15, 3 November 1948, Page 3
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