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Orange-lemon Spanish Cream

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Spanish Desserts, Heirloom 1 Servings

INGREDIENTS

4 1/2 t Plain gelatine
1/2 c Orange juice
1/4 c Lemon juice
2 c Milk
3 Eggs, separated
2/3 c Sugar
Pinch of salt
1 T Grated orange rind

INSTRUCTIONS

Combine gelatine, orange juice and lemon juice and let stand five
minutes. Scald milk and add yolks mixed with sugar, salt and orange
rind. Cook in a double boiler (over hot, not boiling water) until it
coats the spoon. Then add gelatine mixture. Cool.  Fold in stiffly
beaten egg whites. Chill until set. Heritage Recipes ch. Posted to
MM-Recipes Digest V3 #264  Date: Thu, 26 Sep 1996 17:57:33 -0400  From:
Cindy J Hartlin <chartlin@total.net>

A Message from our Provider:

“Some minds are like concrete, thy’re roughly mixed up and permanently set.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1051
Calories From Fat: 219
Total Fat: 24.4g
Cholesterol: 597mg
Sodium: 736.4mg
Potassium: 1234.8mg
Carbohydrates: 176.5g
Fiber: <1g
Sugar: 171.6g
Protein: 36.1g


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