Snow Pudding

Ingredients

• J lb. of loaf sugar
• 2 lemons
• 2 eggs
• ^ oz. of gelatine
• ^ pint of milk

Method

1. 1

   Take half a pound of loaf sugar, the juice of two lemons, and the whites of two eggs.

2. 2

   Dissolve half an ounce of gelatine in half a pint of cold water gently by the fire, not allowing it to boil, and stirring it occasionally; put all into a large basin and whisk for an hour, it will then turn out like a thick white cream.

3. 3

   Pour it into a china mould and stand to get cold.

4. 4

   Make a custard of the yolks of two eggs, and when cold turn the shape out into a glass dish, and pour the custard round it.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 24. The excerpt below is the record exactly as published.

pint of milk and two tablespoonfuls of castor sugar. Whip the whites of two eggs to a stiff froth, adding a pinch of salt. Place a thick layer of apricot or strawberry jam at the bottom of a neat-looking pie dish and spread over it a thin layer of fine &ead 5 SAVOURIES AND SWEETS. CTumbs. Lightly mix the yolks and whites together, and pour the mixture into the pie dish and hake until the custard is set. Whip the whites of two eggs to» a stiff froth, adding a drop or two of vanilla an ' some sugar ; place on the top of the custard in the' pie dish and bake until of a fine brown colour. Serve cold. a 1 Snow Pudding. Fob. Six Pebsons. — J lb. of loaf sugar ; 2 lemons ; 2 eggs ; ^ oz. of gelatine

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