1931 Cuban Cookery by Blanche Z de Baralt

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whites of 6 eggs stifly beaten. Add toasted almonds or hazelnuts. (or V2 lb. of each) some of which are left whole, but the majority cut into bits. Put mixture in a small copper preserving kettle on moderate :6.re ~ stir occasionally until very thick and almost candied. Put into small molds lined with wafer. Take half as many cups of sugar as of milk and stir until sugar is quite disolved. Add pinch of salt, two inch piece of vanilla bean ,~d a piece of lime or lemon peel. Cook in copper preserving kettle on moder·a te :6.re, stirring continually with wooden spatula until the dulce is thick and the color of coffee with milk. It thickens considerably when cold. One quart of milk will make a fair MILK JELLY. (Dulce de leche).

quantity.

ARGENTINE MILK JELLY. (Dulce de leche arg'entino).

6 egg yolks 3 cups milk