Jack Frost’s Snowballs

Ingredients

• 1 oz. of gelatine
• a pint of new milk
• another ^ pint
• a teacupful of fine sago
• J lb. of lump sugar

Method

1. 1

   Dissolve gelatine in a pint of new milk.

2. 2

   Then add another half pint, and boil in it a teacupful of fine sago and half a pound of lump sugar.

3. 3

   Let all boil together for 20 minutes, pour the mixture into six small china moulds or teacups, which have been well soaked in cold water, and leave until the next day.

4. 4

   Turn out the little moulds in a glass dish, and garnish with stewed fruit or jam.

5. 5

   Arrange on the top of each mould a little whipped cream, which ornament with 'hundreds and thousands', or powdered sugar coloured with cochineal.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 133. The excerpt below is the record exactly as published.

Jack Frost’s Snowballs. Dissolve 1 oz. of gelatine in a pint of new milk. Then add an- other ^ pint, and boil in it a teacupful of fine sago and J lb. of lump sugar

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