Snow Custard
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 6
Presented as published in 1901. 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 standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 55. The excerpt below is the record exactly as published.
half tablespoonful red jelly or jam, and drop by spoonfuls on the custard for a meringue or float. Snow Custard. — Take one quart of milk, sweeten and flavor with lemon and vanilla. Bring the milk to a boil, and lay on top the whites of five eggs beaten to a froth. When the whites have cooked slightly, remove and lay on a dish. Then add the boiling milk to the beaten yolks, stirring constantly, and put on the fire until near boiling. Then remove it, and lay the whites carefully on top. Floating Island. — Scald one pint milk. Separate three eggs. Add salt and two tablespoonfuls sugar
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