Chocolate Swiss Cream
Ingredients — Sponge cake, jam, milk and flavoring, %oz. cornflour, l%ozs. chocolate or two good, teaspoons cocoa with 3ozs. sugar, 1 ess or 2 'yolks, 1 pint milk, almonds and angelica. Method— Put the cornflour and chocolate into a pan. Add the beaten egg and milk. Stir till boiling. Add the sugar. Cover. Split the sponge cake and spread with jam; cut up and put into a glass dish. Soak either Avith wine, fruit syrup or flavored milk. Pour the chocolate mixture over this. Decorate with almonds and angelica.
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Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/NZTR19290214.2.92.4
Bibliographic details
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NZ Truth, Issue 1211, 14 February 1929, Page 17
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Tapeke kupu
91Chocolate Swiss Cream NZ Truth, Issue 1211, 14 February 1929, Page 17
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