Alpine Pudding

Ingredients

• cupful of lemon juice
• half a cupful of wine
• half a cupful of cold water
• one cupful and a half of boiling water
• the whites of three eggs
• sugar

Method

1. 1

   Soak the gelatine in the cold water for two hours.

2. 2

   Pour the boiling water upon the soaked gelatine, and stir for half a minute.

3. 3

   Add the sugar, lemon juice, and wine, and stir until the sugar is dissolved.

4. 4

   Strain the liquid through a napkin.

5. 5

   Beat the whites of the eggs to a light froth, and add them to the strained liquid.

6. 6

   Place the bowl in a basin of ice-water, and beat for about five minutes.

7. 7

   When the mixture begins to cool, stir it frequently until it thickens slightly; then turn it into a mould and set in an ice-chest to harden for about two hours.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 341. The excerpt below is the record exactly as published.

cupful of lemon juice, half a cupful of wine, half a cupful of cold water, one cupful and a half of boiling water, and the whites of three eggs. Soak the gelatine in the cold water for two hours or more ; then pour the boiling water upon the soaked gela- PUDDINGS. 661 tine, and stir for half a minute. Add the sugar, lemon juice, and wine, and stir until the sugar is dissolved. Strain the liquid through a napkin. Beat the whites of the eggs to a light but not a dry froth, and add them to the strained liquid. Place the bowl containing the preparation in a basin of ice-water, and beat for about five minutes. When the mixture begins to cool, — as it should in about ten minutes, — stir it frequently until it thickens slightly ; then turn it into a mould, and set in an ice-chest to harden. About two hours will be needed to harden the mixture sufficiently. The special point to be attained in making an Alpine pudding is to have the egg whites partially separate from the jelly, so that when the pudding is turned out there shall be clear jelly on top and a rather white sponge at the bottom. This result is obtained by pour- ing the mixture into the mould as soon as it begins to thicken. But care must be taken to mix enough jelly with the whites to give them flavor and body. At serv- ing-time dip the mould in warm water, wipe it, and then turn the contents out on a large flat dish. Pour custard sauce around the pudding. Sauce. • — For one pint of sauce use a pint of milk, two eggs, besides the three yolks left from the pudding, one- third of a cupful of sugar

Cook this with the app: pantry check, scaling, and the assistant.