Lemon Snow

Ingredients

• 1 oz. of gelatine
• Y. of loaf sugar
• the thin rind of two fresh lemons
• the strained juice of three lemons
• the whites of three well-beaten eggs

Method

1. 1

   Soak gelatine in cold water, then heat with sugar and lemon rind and juice until dissolved.

2. 2

   Cool and stir in beaten egg whites until it stiffens.

3. 3

   Pile in a glass dish and shape as desired.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 189. The excerpt below is the record exactly as published.

Lemon Snow but unbroken. Turn them out with the syrup, and serve cold. Sufficient for half a dozen persons. Gooseberry Toast. — Pick and clean a pint of green gooseberries, toast as many slices of bread as will fill a deep dish, soak each piece in milk or custard, sprinkle one side of each with fine white sugar ; have the goose- berries stewed for ten minutes ; place the first layer of toast at the bottom of the dish, cover it with the fruit, add another layer of toast, then of fruit, until the dish is full. Put small lumps of butter on the top ; bake in a moderate oven for a quarter of an hour, and serve hot. Gooseberry Trifle. — One quart of green gooseberries, one and a half cup- fuls of granulated sugar, two cupfuls of milk, three eggs, one pint of whipped cream. Cook the gooseberries in a double boiler until they are soft enough to rub through a colander, and add one cupful of sugar, or more if they are very sour. While they are stewing make a boiled custard of the milk, eggs, and half a cupful of sugar. When the pulped gooseberries are cool pour them into a glass dish, cover them with the cold custard, and heap the whipped cream on top. eggs and 4 ozs. of loaf sugar; set all together over the fire and stir constantly until the mixture thick- ens, but do not allow it to boil. Strain it, when cool, into glasses. Time, a few minutes to thicken the cream. Lemon Rice. — Put the rind of a lemon, I oz. of butter, three table- spoonfuls of sugar, five or six bruised almonds, and a pint and a half of milk into a saucepan. When it boils, stir in quickly % lb. of ground rice which has been smoothly mixed with another half-pint of milk. Continue stirring until the rice has boiled for a few minutes, and until it leaves the sides of the saucepan with the spoon; then take out the rind, pour the rice into a well-oiled mould, and put it in a cool place to set. Cut the rind of a lemon into strips an inch long and the eighth of an inch wide, throw them into boiling water, let them boil for two minutes, then drain and dry them. Put 6 ozs. of sugar into a pint of water, add the juice of the lemon and the strips of rind, and simmer gently for two hours. When wanted for use turn out the rice, pour the syrup gently over it, and take care that the lemon -rind is equally distributed. Grape Fruit. — This fruit is also called the shaddock, and its virtues are not as well known as they ought to be. It is in season in late autumn and early winter, and is very appe- tizing when properly prepared. Divide it into halves horizontally, take out the hard pith and seeds in the middle, fill the cavities, and sprinkle the surface with sugar. Pour over each half a table - spoonful of sherry, if liked, and let them stand for several hours before serving. They should be eaten with an orange-spoon. Lemon Creams (without cream). — Put the thin rinds of two and the strained juice of three lemons into a pint of water. Let them soak for an hour or two. Add six well -beaten Lemon Snow. — Pour a pint of cold water over 1 oz. of gelatine. Let it soak for half an hour, then put it in a saucepan over the fire, with Y\ lb. of loaf sugar and the thin rind and strained juice of two fresh lemons. Simmer gently, stirring it all the time until the gelatine is dissolved ; then pour it out, and put it aside until it is cold and beginning to set. Stir in the whites of three well -beaten egg

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