Currant Snow

Ingredients

• half an oz of melatinn
• a pint of water
• two ounces of sugar
• juice of half a lemon
• whites of four eggs
• half a pint of red currants

Method

1. 1

   Dissolve half an oz of gelatine in a tablespoonful of hot water.

2. 2

   When this has dissolved, add a pint of water and two ounces of sugar.

3. 3

   Squeeze in the juice of half a lemon.

4. 4

   Take whites of four eggs, beat them to a stiff froth, and stir it into the mixture with half a pint of red currants (previously packed and thoroughly dried).

5. 5

   Put into a mould and set on ice.

6. 6

   When firm turn out and serve with whipped cream.

Nutrition per serving

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 89. The excerpt below is the record exactly as published.

Currant Snow.— Dissolve half an oz of melatinn solS aaddUPfUl f fh0t Water‘, Wh6n ‘his h&as dis- o ved, add a pint of water and two ounces of suvar Squeeze ,n the juice of half a lemon . Take white! of four eggs, beat them to a stiff froth, and stir it fnto vioJslv^nfvi!- nri>W 3 t half a pint of red currants

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