Spanish Cream Recipe

3/4 box of gelatine soaked soft in 1-1/2 pints milk; bring to a boil.

Stir in the beaten yolks of 3 eggs, 3 tablespoons sugar, then bring to a

boil again. Beat the whites to a stiff froth and stir in after removing

from the fire. Flavor with vanilla. Pour in a mold to cool, and serve

with cream.

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