1/2 lb. coffee biscuits
1/4 lb. sugar
1 egg well beaten
1 tspn. vanilla
2 tblspns cocoa
1/4 lb. copha
Method: Melt copha and sugar, add cocoa, egg, vanilla and stir till smooth. Pour alternate layers with biscuits. Leave for at least 1 day before cutting.
Source: contributed by S. Lehmann in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.49.
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