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For Pink Lining
One gill of Sweet Jelly.
Two sheets of Gelatine.
Three tablespoonfuls of Cream.
One teaspoonful of Rum.
A few drops of Carmine.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Home › Sweets › For Pink Lining
One gill of Sweet Jelly.
Two sheets of Gelatine.
Three tablespoonfuls of Cream.
One teaspoonful of Rum.
A few drops of Carmine.