Snow Pudding

Ingredients

• one-half box of gelatine
• one pint of boiling water
• two cups of sugar
• the juice of three lemons
• four eggs
• one quart of milk
• a half-cup of sugar
• one teaspoonful of vanilla

Method

1. 1

   Soak gelatine in cold water for half an hour.

2. 2

   Pour boiling water over it, add sugar, and stir until dissolved.

3. 3

   Add lemon juice and strain into a basin.

4. 4

   Place in ice water until cold, then beat until white as snow.

5. 5

   Beat egg whites to a stiff froth and stir into the pudding.

6. 6

   Turn into a mold dipped in cold water to harden.

7. 7

   For the sauce, scald milk, beat yolks and sugar, add to milk, and cook for two minutes.

8. 8

   Add vanilla and cool.

Nutrition per serving

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 27. The excerpt below is the record exactly as published.

SNOW PUDDING. BY MRS. JAS. L. PUGH. (Wife of Senator from Alabama.) }OVER one-half box of gelatine with cold water and let soak a half hour. Pour over it one ISfcHIS pint of boiling water ; add two cups of sugar, and stir until dissolved; add the juice of three lemons and strain the whole into a tin basin. Place this in a pan of ice- water and let it stand until cold. Then beat with an egg-beater until white as snow. Beat the whites of four eggs to a stiff froth, and stir them into the pudding. Turn the pudding into a mold that has been dipt into cold water, and set it away to harden. Make a sauce with the yolks of the eggs, one quart of milk, and a half- cup of sugar. Scald the milk ; beat yolks and sugar together, until light, add them to the milk and cook two minutes. Take from the fire, add one teaspoonful vanilla

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