Snow Pudding

Ingredients

• 1/2 box of gelatine
• 1 pint of cold water
• 5 eggs
• Juice of three lemons
• 1/2 cup of powdered sugar

Method

1. 1

   Pour the water over the gelatine and let it stand ten minutes; then put the bowl over the fire and stir till it is dissolved, and take it off at once.

2. 2

   As soon as it seems nearly cold, beat to a froth with the egg-beater.

3. 3

   Beat the whites of the eggs stiffly, and add to the gelatine, with the lemon juice and sugar, and mix well.

4. 4

   Put in a mould and set on ice.

5. 5

   Make a soft custard by the rule, and pour around the pudding when you serve it.

Nutrition per serving

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 35. The excerpt below is the record exactly as published.

1/2 b°x °f gelatine. y% cup cold water. 1 pint strong hot coffee. % cup sugar. % pint boiling water. Put the gelatine in the cold water and soak two minutes, and pour over it the coffee, boiling hot. When it is dissolved, put in the sugar and boiling water and strain ; put in little individual moulds, and turn out with whipped cream under each one. Or, set in a large mould, and have whipped cream around it. Snow Pudding Y2 DOX of gelatine. 1 pint of cold water. S eggs. Juice of three lemons. Y2 CUP °f powdered sugar. Pour the water over the gelatine and let it stand ten minutes ; then put the bowl over the fire and stir till it is dissolved, and take it off at once. As soon as it seems nearly cold, beat to a froth with the egg-beater. Beat the whites 130 A LITTLE COOK BOOK of the eggs stiffly, and add to the gelatine, with the lemon juice and sugar, and mix well. Put in a mould and set on ice. Make a soft custard by the rule, and pour around the pudding when you serve it. Velvet Cream ^4 box of gelatine. 1 pint milk. 2 eggs. 3 tablespoonfuls of sugar. Small teaspoonful of vanilla. Put the gelatine in the milk and soak fifteen minutes ; put on the stove and heat till it steams, but do not let it boil; stir carefully often, as there is danger of its burning. Beat the yolks of the eggs with the sugar, and put these in the custard, and cook till it all thickens and is smooth, but do not boil it. Strain, cool, and add the vanilla, and last fold in the beaten whites of the eggs, and put in a mould on the ice. Preserved peaches laid around this are very nice, or rich pineapple, or apricot j am ; or a ring of whipped cream, with bits of red jelly, make a pretty border. FOR A LITTLE GIRL 131 Easy Charlotte Russe !/4 box gelatine. % pint of milk. 1 pint thick cream. % CUP powdered sugar. 1 small teaspoonful vanilla. Put the gelatine in the milk and stand on the stove till the gelatine is dissolved, stirring often. Then take it off, and beat with the egg-beater till cold. Beat the cream with the egg-beater till perfectly stiff, put in the sugar and vanilla, and mix with the milk, and set on ice in a mould. When you wish to use it, turn it out and put lady-fingers split in halves all around it. PUDDING SAUCES Orange Sauce 3 egg-whites. % cup powdered sugar. Juice of 2 oranges. Grated rind. Beat the egg-whites very stiff, add the sugar, then the grated orange-peel, then the juice ; beat up lightly and serve at once. 132 A LITTLE COOK BOOK Delicious Maple Sauce 2 egg-yolks. Y^ cup maple syrup. 1/2 cup whipped cream. Beat the yolks very light, putting in a pinch of salt ; put in the syrup and cook till the spoon coats over when you dip it in ; then cool and beat in the whipped cream, and serve very cold. Hard Sauce Beat together a half -cup of powdered sugar a

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