Snow Eggs with Lemon

Ingredients

• the whites of five eggs
• a quart of milk
• the yolks of seven eggs
• the grated rind of five lemons
• more sugar to taste if necessary

Method

1. 1

   Whisk the whites of five eggs to a very stiff froth; put a quart of milk sweetened to taste in a large shallow stewpan; when it boils, drop in the white of egg in pieces the size of an egg shaped with a dessertspoon.

2. 2

   Take them out and put them on a sieve to drain as they are done.

3. 3

   When all the white of egg has been used, strain the milk and add to it the yolks of seven eggs with the grated rind of five lemons, and more sugar to taste if necessary.

4. 4

   Mix well, pour into a double saucepan, and stir on the fire till the custard is sufficiently thick.

5. 5

   When cold, pour it into a dish, and lay the 'snow eggs' carefully on the top.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 19. The excerpt below is the record exactly as published.

Snow Eggs with Lemon). — Whisk the whites of five eggs to a very stiff froth ; put a quart of milk sweetened to taste in a large shallow stewpan ; when it boils drop in the white of egg in pieces the size of an egg shaped with a dessertspoon. Take them out and put them on a sieve to drain as they are done. A few seconds will cook them. When all the white of egg has be«n used, Little French Dinners. 33 strain the milk and add to it the yolks of seven eggs with the grated rind of five lemons, and more sugar to taste if necessary

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