Isinglass or Gelatine Snow

Ingredients

• one ounce of isinglass or gelatine
• one pint of cold water
• three-quarters of a pound of loaf sugar
• the juice of two strained lemons
• the whites of three eggs
• two or three drops of cochineal
• a teaspoonful of hundreds and thousands

Method

1. 1

   Soak the isinglass or gelatine in cold water for half an hour.

2. 2

   In a saucepan, combine with sugar, lemon juice, and rinds.

3. 3

   Simmer gently until dissolved.

4. 4

   Let cool until it begins to set.

5. 5

   Beat egg whites and whisk into the mixture until stiff.

6. 6

   Pile into a glass dish, optionally color half with cochineal or sprinkle with hundreds and thousands before serving.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 90. The excerpt below is the record exactly as published.

one ounce of isinglass or gelatine. Pour one pint of cold water over, and let soak for half an hour. Put it into a saucepan with three-quarters of a pound of loaf sugar, the juice of two strained lemons, and their rinds cut very thin. Simmer gently, stirring it all the time, until the gelatine or isinglass is dis¬ solved. Then pour it out and let it get cold, until it commences to set. Beat the whites of three eggs, add them to the above, and whisk all together briskly until it becomes stiff and looks like snow. Pile it lightly in a glass dish, making its appearance as rocky as possible. If desired, the uniform whiteness may be changed by colouring half the snow with two or three drops of cochineal, or by strewing over the top just before serving a teaspoonful of hundreds and thousands

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