HONEYCOMB PUDDING DE LUXE.
Half-ounce gelantine, 1 pint milk, 2 level tablespoons sugar, 2 eggs, flavouring essence to taste. Dissolve gelatine in warm milk, add the yolks of eggs well beaten, cook in jug standing in boilin^* water until it thickens. When cool whip in whites of eggs well beaten. Pour into mould and let stand 12 hours. This is delicious with custard blanc mange. — Mrs. J. W. Dodson, Hinemoa, Street.
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https://paperspast.natlib.govt.nz/newspapers/RMPOST19320328.2.10.4
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Rotorua Morning Post, Volume 1, Issue 183, 28 March 1932, Page 3
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71HONEYCOMB PUDDING DE LUXE. Rotorua Morning Post, Volume 1, Issue 183, 28 March 1932, Page 3
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