Lemon Snow Pudding

Ingredients

• 0.5 oz. of gelatine
• 0.5 lb. of white sugar
• 4 lemons
• 2 eggs

Method

1. 1

   Dissolve half an ounce of gelatine in water, add a pound of white sugar and the juice of four lemons.

2. 2

   Boil for ten minutes.

3. 3

   Strain and let it stand till cold and it begins to thicken, then add the whites of two eggs well beaten, and whisk all together until light.

4. 4

   Put into a glass dish and stand to set cold.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 19. The excerpt below is the record exactly as published.

Lemon Snow Pudding. 1 For Four Persons.— J oz. of gelatine ; ^ lb. of white sugar ; Memons ; 2 eggs. Dissolve half an ounce of gelatine in water, add a pound of white sugar and the juice of four 3mons. Boil for ten minutes. Strain and let it :and till cold and it begins to thicken, then add the >hites of two eggs well beaten, and whisk all together util hght. Put into a glass dish and stand to ffet old. Velvet Cream. , For Ten Persons. — | oz. of isinglass ; 1 teacupful of herry ; 1 lemon ; 2 ozs. of sugar ; 1 pint of cream. Dissolve three-quarters of an, ounce of isinglass in u small quantity of water, a teacupful of sherry, (with the juice and grated rind of a lemon. Sweeten ^;o taste. When dissolved strain through a muslin d stir it into a pint of cream. Pour into a mould ind allow to get cold. Castle Puddings. For Fwe Persons. — 2 eggs ; 2 ozs. of butter ; 2 ozs. of ugar ; 2 ozs. of flour ; 1 lemon ; ^ saltspoonful of vanilla ; ttins or cups for baking in. Weigh two eggs in the shell, and take the same ■weight of butter, sugar, and flour; put the butter i into a basin before the Are till half melted, then beat ! it to a cream. Beat the whites and yolks of the eggs t together for ten minutes and mix them lightly with * the butter, add the sugar, then the flour, add some ; grated lemon peel and a few drops of vanilla. Bake ’ twenty minutes in a slow oven in cups. 46 SAVOURIES AND SWEEST. Claret Jelly. For Ten Persons. — 1 oz. of isinglass ; \ bottle of claret half a lemon ; 1 cupful of raspberry j uice : 1 tablespoonful on brandy ; ^ lb. of loaf sugar ; ^ pint of cream ; ^ salt-j spoonful of vanilla. | Boil for a few minutes one ounce of Swinburn’sJI isinglass with. haK a bottle of claret, the juice and|| rind of half a lemon, a small teacupful of raspberryjl juice, a tablespoonful of brandy, half a pound ofj| loaf sugar. Pour into a china mould and put aside till the following day. When it is to be used, servejS with a garnish of whipped cream flavoured with vanilla. Chocolate Cream. For Ten Persons. — 1 oz. of gelatine ; 3 ozs. of chocolate ; 2 ozs. of sugar ; f pint of milk ; 3 eggs ; ^ pint of cream ; 1 teaspoonful of vanilla. Cover one ounce of gelatine with water ; pound three ounces of chocolate with castor sugar to taste, put it with three-quarters of a pint of milk into a saucepan, stir till it thickens ; do not allow it to boil, but when entirely dissolved take away from lire and stir in the yolks of three previously beaten eggs and add the gelatine, whisk in half a pint of creani. I When the mixture is nearly cool put into it a tea- spoonful of vanilla. Pour into a china mould and allow to stand in a cool place until the following day. Cheese Cakes. For Twelve Cheese Cakes. — 4 eggs; J lb. of sugar; 2 lemons

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