Marshmallow Pudding

Ingredients

• Whites of 4 eggs
• % cup of sugar
• 1 tablespoon of Knox gelatine
• ^4 cup of cold water
• add 14 cup boiling water
• flavor to suit taste
• add a little fruit coloring

Method

1. 1

   Beat egg whites until stiff; add sugar.

2. 2

   Dissolve gelatine in cold water, add boiling water, then mix with egg whites while beating.

3. 3

   Add fruit coloring to half and sprinkle with pecans or fruit.

4. 4

   Set on ice to harden.

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 24. The excerpt below is the record exactly as published.

Marshmallow Pudding. Whites of 4 eggs, beaten right stiff; add % cup of sugar. Dissolve 1 tablespoon of Knox gelatine in ^4 cup of cold water, add 14 cup boiling water, add this a little at the time to the eggs, while beating, flavor to suit taste. To half of froth add a little fruit coloring

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