Marshmallow Pudding (Alternate)

Ingredients

• 1 tablespoon gelatine
• 1/2 cup cold water
• 1/2 cup boiling water
• 1 cup sugar
• whites of 3 eggs
• flavor with vanilla

Method

1. 1

   Soak gelatine in cold water for 15 minutes, add boiling water to fill cup and let stand.

2. 2

   Beat egg whites stiff, add sugar, then gelatine and vanilla.

3. 3

   Beat for half an hour in a cool place.

Nutrition per serving

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 57. The excerpt below is the record exactly as published.

1 cup sugar, 1 tablespoon of corn starch wet in a little cold milk, are to be added to the milk when boil- ing. Remove from the fire, add the beaten yolks of 3 eggs; when cool add 1 teaspoon of vanilla, and pour into a glass dish. Just before serv- ing, beat the whites very stiff and drop over the top. This is nice poured over stale cake soaked in wine, over sliced oranges, or over strawberries or raspberries. BAKED CUSTARD— Mrs. W. F, Jones. Beat 4 eggs light; add % cup of sugar, 1 pint of milk, and nutmeg to taste. V/hen well mixed, pour into a pudding dish and drop into t^e center % cup of table syrup; do not stir again. Put in a pan of water and bake in a mode-ate oven until it sets. When cold, loosen the edges and turn upon a platter. The syrup forms a sauce. If prop- erly made, this is very nice. The use of ma^le syrup or caramel syrup makes a variety. These proportions without the syrup make delicious cup custards, or a boiled custard. LEMON CUSTARD— Mrs. W. F. Jones. 5 eg?s f^e vclka beaten with ] lar.^e Tip of sugar; add the juice and grated rind of 2 lemons. Cook in double boiler, stirring constantly until it bubbles and thickens. Beat the whites to a stiff froth and gently stir the mixture into them. Dip- into lemonade glasses, and serve when cold. This makes about enough for 11 people, and is deli- cious. ORANGE PUDDING— Mrs. C. H. Clickner. Peel and slice 4 large oranges and sprinkle over them 1 cup of sugar, and let stand 1 hour to draw out juice. Heat 1 pint of milk to boiling point, add 2 tablespoons corn starch wet in a little cold milk the yolks of 3 eggs and white of 1 beaten light. Beat the remaining 2 whites very stiff, add 4 tablespoons sugar, put on top and brown. Serve cold. LIGHT DESSERT 129 ORANGE CREAM— Mrs. Orey J. Short. 4 oranges, squeeze out juice, add 1 cup sugar and let stand. To 1 qt. nearly boiling milk, add two tablespoons corn starch wet with a little cold milk, and beaten yolks of 3 eggs; cook until thick. When cool mix with orange and frost with the beaten whites of the eggs and half cup sugar, flavor with a little lemon. Brown lightly. STRAWBERRY CREAM OR SNOW— Mrs. W. F. Jones. Whites of 4 eggs beaten to a stiff froth; 1 pint of strawberries passed through a colander and sweetened to taste. Stir gradually and gently into the eggs. Other berries and apple sauce are nice the same way. DANISH PUDDING— Mrs. W. F. Jones. Dissolve 1 cup of sago or the same of pearl tapioca in a quart of water, and cook until clear. Add 1 glass of sour jelly or 1 pint of stew- ed rhubarb, and when cold serve with whipped cream. With the rhu- barb do not use quite so much wat^r; but it must not be too stiff or it will be tough. Sweeten to taste. MARSH MALLQW PUDDING— Mrs. Wm. L. Jones, Cloverdale. 2 teaspoons gelatine (Knox), dissolved in % cup of water over steam. Whites of 5 eggs, pinch of salt, % cup sugar. Add sugar gradually and beat half an hour with Dover egg beater. Also add gelatine slowly, after straining. Pour in shallow, straight sided pan or vegetable dish. Before serving cut in squares and roll in powdered sugar. May be molded in mold, with whipped cream in center. MARSHM^LLOW PUDDING— Mrs. C. C. Stevenson. 1 tablespoon gelatine, % cup cold water and % cup boiling water, 1 cup sugar, whites of 3 eggs, flavor with vanilla

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