Snow Pudding

Ingredients

• 2 tablespoons granulated gelatine
• 1 cup sugar
• 2 tablespoons cold water
• ^ cup lemon juice
• 1 cup boiling water
• 3 egg whites

Method

1. 1

   Soak gelatine in cold water; dissolve in boiling water; add sugar and lemon juice.

2. 2

   Stir until mixture thickens, then add beaten egg whites and continue beating until stiff enough to drop.

3. 3

   Mold, chill, and serve with custard sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 83. The excerpt below is the record exactly as published.

1 cup boiling water i cup sugar 1 tablespoon lemon juice i teaspoon salt 210 lowney's cook book Cook dates in boiling water until tender; press through a sieve. Beat whites until stiff; add sugar, lemon juice and salt. Carefully fold in the date pulp, pile lightly on a buttered baking dish, and bake thirty minutes in a moderate oven. Serve with soft custard or with whipped cream. Prune Souflae Substitute two cups prunes, for dates, in Date Whip, and follow rule for Date Whip. Strawberry Whip 2 cups strawberries 2 egg whites 1 cup powdered sugar \ teaspoon salt 1 tablespoon lemon juice Crush the berries; add sugar and lemon juice. Beat eggs until stiff, and continue beating while adding straw- berry mixture. Serve with soft custard or beaten cream. Vanilla Charlotte Russe No. i 2 cups cream 3 egg whites I cup powdered sugar 1 teaspoon vanilla Beat cream until stiff; add sugar, flavoring, and Qgg whites, beaten until stiff. Line a mold with slices of sponge cake or lady fingers; fill with mixture. Chill and serve. Caramel Charlotte Russe Use rule for Vanilla Charlotte Russe No. 1, substituting one cup caramelized sugar for the powdered sugar. French Charlotte Russe Add to Vanilla Charlotte Russe No. 1 one dozen marsh- mallows finely chopped, one dozen almonds blanched and chopped, six walnuts chopped, two tablespoons candied cherries finely chopped, and one tablespoon brandy. DESSERTS 211 Strawberry Charlotte Russe Crush two cups strawberries, add one cup sugar, and add to Vanilla Charlotte Russe No. 1. Apple Rice 8 apples 1 cup hot cooked rice i glass crab apple jelly 2 cups milk ^ cup seeded raisins 3 egg yolks 2 tablespoons butter 1 tablespoon lemon juice Pare and core the apples. Arrange in baking dish, fill with currant jelly, and surround with rice, mixed with hot milk, egg yolks, butter, raisins and flavoring. Cook in oven until apples are tender. Remove from oven and cover with a meringue. Serve hot or cold. Imperial Chocolate Pudding 4 tablespoons cornstarch 2 squares Lowney's Premium 2 cups milk Chocolate \ cup sugar 2 tablespoons hot water I teaspoon salt whites of 2 eggs ^ teaspoon vanilla Mix constarch, sugar, salt and milk ; melt chocolate; add water, cornstarch mixture, and cook in double boiler ten minutes ; cool; add well-beaten egg whites, flavoring, and mold. Chill and serve with sugar and cream. Junket 1 quart milk 2 tablespoons wine, or 1 junket tablet 1 teaspoon vaniUa I cup sugar ^ teaspoon salt Dissolve junket tablet in cold water. Heat the milk until lukewarm; add junket tablet, sugar, and flavoring; fill frappe glasses, let stand in warm room until set; then chill and serve. 212 LOIVNEY'S COOK BOOK Roman Pudding 1 tablespoon gelatine 3 cups cream 1 tablespoon cold water ^ cup Madeira wine I cup boiling water ^ teaspoon salt 1 cup powdered sugar 1 can preserved figs 1 cup beaten cream Soak gelatine in cold water ; dissolve in boiling water; add wine and sugar. Stir until mixture thickens. Care- fully fold in the whip from cream. Mold, chill, and serve with figs and beaten cream. Snow Pudding 2 tablespoons granulated gelatine 1 cup sugar 2 tablespoons cold water ^ cup lemon juice I cup boiling water 3 egg whites

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