History-at-home | Milk Cream
The desserts in the historical cookbooks of the 19th century are usually called cold, sweet dishes. Components of these desserts were often rice, millet or semolina puddings, which were served...
Ingredients
- 250 millilitres of cream
- 250 millilitres of milk
- 3 tablespoons of sugar
- 2 egg whites, beaten until stiff
- 1/2 lemon, zest grated
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