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Two Yolks of Eggs (Three quarters of an ounce)
Three quarters of an ounce of Gelatine.
Half a pint of Double Cream.
Sugar to taste.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Home › Sweets › Two Yolks of Eggs (Three quarters of an ounce)
Three quarters of an ounce of Gelatine.
Half a pint of Double Cream.
Sugar to taste.