The New Zealand Railways Magazine, Volume 12, Issue 10 (January 1, 1938.)
Norwegian Cream
Norwegian Cream.
Six eggs, 1 oz. gelatine, 6 tablespoons sugar, 2 cups boiling water, vanilla to flavour.
Soak gelatine in water for ½ hour—beat the whites of eggs, then the yolks with sugar. Add to the gelatine then the whites and stir slowly until the mixture is of the consistency of thick cream.