COFFEE CREAM
II pints milk, 3 eggs, 1 gill thick cream, 2oz. castor sugar, ioz. gelatine> i gill strong coffee. Dissolve the gelatine in hot coffee. Beat the eggs and pour, with the milk, into a double boiler. Stir over boiling water until thick, then add sugar. Take off -the fire and stir in the coffee and gelatine. Pour the custard into a basin and when slightly cool, but not set, stir in the whipped cream. Stir very lightly togetber, then gently pour into a wet mould. Turn out when set and decorate ydth some sweetened whipped cream and halves of pink and green marshmallows,
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https://paperspast.natlib.govt.nz/newspapers/RMPOST19320116.2.9.6
Bibliographic details
Rotorua Morning Post, Volume 1, Issue 123, 16 January 1932, Page 3
Word Count
105COFFEE CREAM Rotorua Morning Post, Volume 1, Issue 123, 16 January 1932, Page 3
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