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ZL1ABS > RECIPE 14.07.09 09:25l 35 Lines 786 Bytes #999 (0) @ WW
BID : 8F3152ZL1ABS
Read: GUEST
Subj: Ginger Bavarian Cream
Path: DB0FHN<DB0MRW<DB0ERF<OK0NAG<OK0PPL<DB0RES<ON0BEL<ZL2BAU<ZL1AB
Sent: 090714/0713Z @:ZL1AB.#06.NZL.OC #:31351 [AUCKLAND] FBB7.00i $:8F3152ZL1AB
From: ZL1ABS@ZL1AB.#06.NZL.OC
To : RECIPE@WW
"Ginger Bavarian Cream
typed by Michael ZL1ABS
Ingredients
1 Tablespoon Gelatine
1/4 Breakfast cup Cold Water
1/2 Breakfast cup Milk
2 Egg Yolks
1/4 Breakfast cup Sugar
Pinch of Salt
1 Teaspoon Vanilla Essence
3 Tablespoons Ginger Syrup
1/4 Breakfast cup Preserved Ginger
1 Breakfast cup Cream
Instructions
Soften gelatine in cold water; add to custard prepared from milk, yolks,
sugar and salt. Add vanilla. Add ginger syrup and chopped ginger. Cool,
and when mixture begins to thicken fold into whipped cream. Set in a wet
mould."
From my mother's old New Zealand cookery book (1956 edition), printed by a
maker of baking powder, custard powder, cornflour and jelly crystals.
[Beverly Sheffield]
de Michael Sheffield ZL1ABS
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