Egg Substitute
When short of eggs, gelatine makes an excellent substitute for egg whites, and makes all cakes (except the spongetype). very light and feathery. One dessertspoon of gelatine equals two egg whites. Dissolve the gelatine in half a cup of hot water and whip it to a stiff froth. Beat one egg well and add to gelatine, In any cake this will take the place of 3 eges,
"An Auckland Listener,’
’ New Lynn,
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19541001.2.44.2.3
Bibliographic details
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New Zealand Listener, Volume 31, Issue 793, 1 October 1954, Page 23
Word count
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74Egg Substitute New Zealand Listener, Volume 31, Issue 793, 1 October 1954, Page 23
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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