---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Orange-Lemon Spanish Cream
 Categories: Desserts, Heirloom
      Yield: 1 Servings
 
  4 1/2 ts Plain gelatin
    1/2 c  Orange juice
    1/4 c  Lemon juice
      2 c  Milk
      3    Eggs; separated
    2/3 c  Sugar
           Pinch of salt
      1 tb Orange rind; grated
 
  Combine gelatin, 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 gelatin mixture. Cool.  Fold in
  stiffly beaten egg whites. Chill until set.

  Heritage Recipes ch.
 
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