LEMON SNOW

Ingredients

• A Oil. packet Cox’s gelatine
• Whites of 3 eggs
• 6 ozs. loaf sugar
• 1 pint water
• 2 lemons (peeled thinly and strained juice)

Method

1. 1

   Soak the gelatine in 1 pint cold water ten minutes.

2. 2

   Put into a saucepan pint boiling water, the sugar, lemons and soaked gelatine.

3. 3

   Stir over a slow fire until entirely dissolved, taking great care it does not boil.

4. 4

   Remove from the fire.

5. 5

   When cool and beginning to set, add the whites of eggs beaten to a stiff froth.

6. 6

   Whisk altogether until the preparation thickens and looks like snow.

7. 7

   Heap up on a dish to appear as rocky as possible.

Nutrition per serving

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 32. The excerpt below is the record exactly as published.

6 ozs. loaf sugar 1 inch of cinnamon 3 cloves If pints of water A few drops of liquid saffron Put the gelatine into a basin and pour over it some of the cold water and allow it to soak for ten minutes. Then add the rest of the ingredients, except the saffron. Place on the fire and stir until it boils, colour with a little saffron and strain through a cloth scalded. Pour into a wetted mould and allow to set in a very cool place. 157. MILK JELLY. 1 pint milk , i oz. sugar ^ oz. Cox’s gelatine [ Lemon rind or cinnamon Soak the gelatine in water, drain and put with the milk which must be boiled with the lemon rind or cinnamon. Add the sugar, and let the milk, etc., stand on the side of the stove for ten minutes or so. Rinse a pint mould or several small ones in cold water, strain the milk into it, and keep in a cool place to set. Unmould and serve. 158. CLARET JELLY. 1 oz. (hy weight) Cox’s gelatine ^ pint of claret 2 , , water JRind and juice of 1 lemon A few drops of cochineal 1 gill of raspberry jam or syrup, from fresh fruit 4 ozs. of sugar 1 clove and J inch of cinnamon or 1 tables poonful of brandy 8o THE EXHIBITION COOKERY BOOK. Soak the gelatine in the water for ten minutes, tlien put all the ingredients into a saucepan together. Whisk until it boils up well ; let simmer ten minutes. Colour with the cochineal, and strain through a coarse cloth scalded. Pour into a jelly mould rinsed in cold water, and allow to set in a very cool place. To turn out. dip the mould for one oment into warm water and turn quickly into a cold dish. If preferred, pour into a border mould and serve with whipped cream. 159. LEMON SPONGE. 2 ozs. cornflour (B. and P.’s patent) 1 J pints milk 4 ozs. sugar 2 lemons, juice and grated riud ^ oz. butter 2 eggs Mix the milk gradually with the cornflour, put into a saucepan, and bring to the boil. Add the butter and sugar, and boil for eight minutes, stirring all the time ; then add the yolks of eggs, stir in the lemon juice, and allow to cool. Beat up the white of eggs to a stiff froth, and stir lightly through the rest. Set in a mould, and turn out when firm. This may also be made with water instead of milk. 160. RIZ A LTMPERATRICE. pint of clear jelly (154 or 156) ^ oz. of Cox’s gelatine 3 ozs. of castor sugar ^ pint of cream. A few drops of vanilla essence 1 oz. glace cherries f oz. Angelica j ^ lb. of rice. 1 quart of milk 3 gill of water THE EXHIBITION COOKEBY BOOK. 8 I Soak the gelatine in the water for about ten minutes, and dissolve over the fire. Coat the inside of a mould with a thin layer of jelly and decorate with cherries and angelica. Wash, pick, blanch and cook the rice till tender in the milk. It should have plenty of time, as it must be cooked very slowly so that the rice well absorbs the milk. Turn into a basin and let cool. Now add the cream, dissolved gelatine, sugar and vanilla essence. Stir well and [lour into the decorated mould. When firm immerse the mould in warm water for a moment and turn out c[uickly on a cold dish. Serve with preserved apricots or peaches. i6i. RATAFIA MOULD. I5 ozs. cornflour (B. and P.'s 1 2 ozs. citron patent) 1 glass sherry 1 pint milk 1 oz. castor sugar 2 ozs. ratilias Blend the cornflour with a little of the milk, and pour into a saucepan with the rest of the milk and sugar. Boil for eight minutes, stirring all the time. Cut up the citron and put it into a basin wdth the ratafias. Pour the sherry over to soak. Stir this into the cornflour and set in a mould. When firm turn out and serve wdth jam or custard. 162. MOCK ICE PUDDING. ^ oz. of Cox’s gelatine 1 pint of milk 1 tablospoonful of sugar A few crystallized fruits 1 egg. Ratafias INIacaroons Garnish a mould with a few' crystallized fruits of different colours, and then fill with alternate layers of macaroons and 6 Sz THE EXIilElTION COOKERY BOOK. ratafias. Soak the gelatine in sufficient milk to cover it for about ten minutes, and dissolve slowly over the lire. Strain the gelatine into a custard (made of the egg, sugar and remaining boiling milk). Let it cool. Strain and pour into the prepared mould. Place the mould in a basin surrounded with two pennyworth crushed ice and keep in a cool place until required for table. To serve it, immerse the mould in warm water for one moment and turn out quickly on to a cold dish. t oz. cornflour patent) 1 pint milk 163. CHOCOLATE ICE. (B. and P.'s 4 ozs. grated chocolate (Van Ilouten^s) i teaspoonful vanilla 2 ozs. castor sugar Mix the cornflour with a little cold water, and stir it into a pint of boiling milk. Cook for three minutes, stirring all the time. Add the sugar and grated chocolate dissolved in a little cold milk. Allow this to become cold, add the vanilla essence and freeze. 164. STRAWBERRY ICE. 1 oz. cornflour (B. and P.'’s patent) 3 ozs. castor sugar 2 j^olks of eggs ^ pint strawberry pulp 1 pint milk 1 tablespoonful lemon juice Mix the cornflour smoothly with the milk, and boil for three minutes, stirring all the time. Take off, and add the yolks and sugar. Let this cool. Add the strawberry pulp to the cornflour custard, mix thoroughly with a vhi.sk, flavour with lemon juice, and freeze. THE EXHIBITION COOKERY BOOK. 83 165. lp:mon snow. ^ A Oil. packet Cox’s gelatine Whites of 3 eggs 6 ozs. loaf sugar 1 pint water 2 lemons (peeled thinly and strained juice)

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