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The New Zealand Railways Magazine, Volume 3, Issue 1 (May 1, 1928)

Fruit Whip

Fruit Whip.


Two to four tablespoonfuls of fruit pulp well strained from its juice.

White of one egg.

Lemon juice.

Two tablespoonfuls of powdered sugar.


Beat the white of egg until it is very stiff, add the pulp, sugar and lemon juice, and beat until very stiff. This may be piled instead of cream on halves of whole fruit such as pears, and surrounded with custard.