Papaya Milk Shake

Looking at both images, I can see these are actually **four separate recipes**, not one recipe spanning two pages. I’ll transcribe each one individually.

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### Recipe 1: PAPAYA MILK SHAKE (Champola)

Dr. Lorrie Carr Ohashi

  • 2 c. papaya pulp*
  • 2 c. milk**
  • 1/4 to 1/2 c. sugar
  • Crushed ice

Mix in blender. Serve cold. Makes four servings. *You may use any pulpy fruit such as banana, guava, mango or soursop, in this recipe. **You may substitute water in which case add lemon juice to taste.

{“confidence_score”: 97, “issues”: [], “needs_review”: false}

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### Recipe 2: RUM EGGNOG (Coquito)

Sonia Mendez, 1988 Puerto Rican Cooking Show Demonstrator

  • 3 egg yolks
  • 1 c. sugar
  • 1 (13-oz.) can evaporated milk
  • 1 1/4 c. Puerto Rican rum
  • 1 tsp. vanilla

In a small saucepan, blend egg yolks and sugar. Gradually mix in milk. Cook on medium-high heat for about 2 minutes or until thickened, stirring constantly. Remove from heat and stir in rum and vanilla. Chill. Makes about 7 (4-ounce) servings.

{“confidence_score”: 96, “issues”: [], “needs_review”: false}

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### Recipe 3: SOURSOP DRINK (Refresco de Guanabana)

Dominga Trusdell

  • 1 c. soursop pulp (remove all seeds)
  • 3/4 c. sugar
  • 4 c. water

Place all ingredients in a blender. Blend on high for 1 minute. Enjoy! To make a thicker drink, place 1 cup of ice cubes in the blender with only three cups of water and blend on high. For ice-cake: Add one cup of sugar to recipe and pour into ice cube trays. More sugar is needed when freezing.

{“confidence_score”: 97, “issues”: [], “needs_review”: false}

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### Recipe 4: SOURSOP SMOOTHIE (Champola de Guanabana)

Dominga Trusdell

  • 1 1/2 c. soursop pulp
  • 1 c. sugar
  • 2 c. milk
  • 6 to 8 ice cubes

In a blender, add the soursop pulp, sugar, milk and ice cubes. Blend on high. This will make a thick smoothie. Add more sugar, if desired. Also, food coloring may be added.

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