Marshmallow Pudding

Ingredients

• 1 tablespoon granulated gelatine
• 1 cup sugar
• Whites 3 eggs
• 1 cup boiling water
• 1/4 teaspoons vanilla

Method

1. 1

   Dissolve gelatine in boiling water.

2. 2

   Set bowl in ice water, add sugar and stir until cool.

3. 3

   Add egg whites and vanilla, beat until thickened.

4. 4

   Turn into a cake pan and chill.

5. 5

   Cut into pieces before serving.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 16. The excerpt below is the record exactly as published.

MARSHMALLOW PUDDING. 70 What to Have for Dinner. BROWN SOUP WITH MACARONI RINGS AND CHEESE. Break macaroni in one-half inch pieces; there should be one-fourth cup. Cook in boiling salted water, drain, and cut in one-eighth inch rings. Bring five cups brown ‘soup stock (see p. 30, under Family Dinners, Menu No. VII.) to boiling point. Add macaroni rings and season with salt. Pass grated Parmesan cheese with this soup. FILLETS OF COD. Wipe two slices of cod, each weighing three-fourths pound, remove skin and bones, and cut fish in eight fillets. Melt one-fourth cup butter and season with salt, cayenne and onion juice. Dip each fillet, separately in butter, roll and fasten with a small wooden skewer. Put in a shallow pan, dredge with flour, and bake fifteen minutes in a hot oven. Remove skewer, and arrange fish on serving dish. Pour over one and one-half cups Béchamel Sauce, and garnish with hard boiled eggs, cut in fancy shapes, slices of lemon, and parsley. BECHAMEL SAUCE. 4 tablespoons butter 6 peppercorns 2 slices onion 5 tablespoons flour 2 slices carrot 13 cups white stock Bit of bay leaf 1 cup milk Sprig of parsley $ teaspoon salt 4 teaspoon pepper Put three tablespoons butter in sauce pan with onion, carrot, bay leaf, parsley and peppercorns and cook two minutes, Pour on gradually stock and let come to boil- Family Dinners. 71 ing point. Set on back of range and let stand twenty minutes. Strain, add milk, salt, pepper, and remaining butter, bit by bit. AUSTRIAN POTATOES. (See p. 48, under Family Dinners, Menu No. XI.) BRAISED LIVER WITH GREEN STRING BEANS. Remove skin from a calf’s liver and lard upper part with two rows lardoons of fat bacon ; or if larding needle is not at hand make incisions in lines, using the point of a sharp knife, and insert bits of bacon. Sprinkle entire surface with salt and celery salt, and dredge with flour. Put trimmings from lardoons in hot iron frying pan, and when tried out, add liver and cook until sur- face is well seared and browned, turning frequently. Put in a braising pan, add five slices carrot, one-half onion, two sprigs parsley, bit of bay leaf, one clove, twelve peppercorns, and two cups brown stock or water. Cover closely and bake in a moderate oven two and one- fourth hours, basting five times during the. baking. Remove liver, strain stock and reduce to a glaze. Add two tablespoons white wine and pour over the liver. Remove to hot serving dish and surround with Green String Beans. GREEN STRING BEANS. String two quarts beans and. cut into narrow strips. Wash and cook in boiling water to which is added one- third teaspoon soda. Boil in an uncovered vessel until soft. Drain and rinse thoroughly with cold water. Return to hot kettle, add two tablespoons butter and 72 What to Have for Dinner. sprinkle with salt. Shake kettle frequently until beans are reheated, then sprinkle wth two tablespoons finely chopped parsley. - MARSHMALLOW PUDDING. 1 tablespoon granulated 1 cup sugar gelatine Whites 3 eggs 1 cup boiling water 14 teaspoons vanilla

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