Egg Snow with Custard

Ingredients

• the whites of six eggs
• three ounces of sugar
• a pint and a half of milk
• flavour this as you like best
• a few of those tiny sugar plums called 'non pareil'

Method

1. 1

   Beat the egg whites to a stiff froth with sugar.

2. 2

   Boil the milk, drop spoonfuls of egg froth onto the surface, cook briefly, then strain the milk.

3. 3

   Make a custard with the yolks, pour over the egg whites in a glass dish, and sprinkle with non pareil sugar plums before serving.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 194. The excerpt below is the record exactly as published.

the whites of six eggs to a stiff froth with _, three ounces of suo^ar. Have a pint Jiigg snow. . . and a half of milk previously sweeten- ed in a sauce-pan on the fire, and when it boils, drop your egg-froth in separate table-spoonfuls upon its surface. A few seconds will cook each spoonful of froth on one side, then turn it over, and when cooked on the other side, place it in a glass dish. When all the egg-froth is thus cooked, strain the milk free from the bits of eggs that may be in it, and make a rich custard with it, using the yolks of the eggs ; flavoui' this as you like best : when cold, pour the custard gently into the glass dish (not over the boiled whites) and the snow will rise, and float on the surface of the custard. Sprinkle over the snow balls, and surface generally, a few of those tiny sugar plums called " non pareil

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