Snow Eggs with Custard

Ingredients

• the whites of six eggs
• four ounces of powdered sugar
• one quart sweetened milk
• the yolks of three eggs
• a teaspoonful of cornstarch

Method

1. 1

   Beat the whites of six eggs to a stiff froth and mix in four ounces of powdered sugar.

2. 2

   Have one quart of sweetened milk flavoured with vanilla boiling in a flat saucepan.

3. 3

   With a large spoon, mould the meringues into the shape of large eggs, dip them in the boiling milk, turn them over once or twice, and poach them slowly for a few minutes until cooked; then take them out and drain on a sieve.

4. 4

   Prepare a custard with one pint of the milk, the yolks of three eggs, and a teaspoonful of cornstarch.

5. 5

   Let it get cold.

6. 6

   Arrange the snow eggs in a deep glass dish and pour the custard over it.

Nutrition per serving

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 52. The excerpt below is the record exactly as published.

SNOW EGGS WITH CUSTARD ^s Beat the whites of six eggs to a stiff froth and mix into it carefully four ounces of powdered sugar. Have one quart sweetened milk flavoured with vanilla boiling hi a flat saucepan. With a large spoon mould the meringues into the shape of large eggs, dip them in the boiling milk, turn them over once or twice, poach them slowly for a few minutes until cooked; then take them out and drain on a sieve. With one pint of the milk, the yolks of three eggs, and a teaspoonful of cornstarch

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