Snow Custard

Name: Snow Custard
Yield: 3 servings
Ingredients: one-half box gelatine; a pint boiling water; two cups sugar; the juice of two lemons; whites of three eggs

From The Toronto Cook Book, 1915

Serves 3

Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 45. The excerpt below is the record exactly as published.

Snow Custard Pour over one-half box gelatine a pint boiling water; stir until all is dissolved; add two cups sugar and the juice of two lemons; when nearly cold add whites of three eggs

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