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Ruth Salzmann Becker recipe book, mid- to late-20th century
Page 120
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120 slowly pouring the syrup on to them. Continue whipping until the mixture thickens and rises. Serve in warmed glasses. Sprinkle a little grated orange rind on top of each Zabaione. Iceland Pudding. 1 tin of apricots 1/2 oz gelatine 1 squeeze lemon juice sponge cake whipped cream Simmer apricots for 10 mins. rub through sieve. Dissolve gelatine in little of juice, strain into fruit purée, leave to set. Turn out an garnish with whipped cream. Date and Walnut Cake. Rub in fat and dry
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120 slowly pouring the syrup on to them. Continue whipping until the mixture thickens and rises. Serve in warmed glasses. Sprinkle a little grated orange rind on top of each Zabaione. Iceland Pudding. 1 tin of apricots 1/2 oz gelatine 1 squeeze lemon juice sponge cake whipped cream Simmer apricots for 10 mins. rub through sieve. Dissolve gelatine in little of juice, strain into fruit purée, leave to set. Turn out an garnish with whipped cream. Date and Walnut Cake. Rub in fat and dry
Iowa Women’s Lives: Letters and Diaries
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