Snow Pudding

Name: Snow Pudding
Ingredients: 2 tablespoonfuls gelatine; 1 teaspoon Sauer's vanilla; ½ cup cold water; 1 cup boiling water; 1 cup sugar; 3 whites of eggs; 1 cup lemon juice

From Anson County cook book, 1928

Sauce for Pudding: Yolks of 3 eggs, ½ teaspoon Sauer's vanilla, ½ teaspoon salt, ½ cup sugar, 1 pint hot milk. Stir constantly until thick like boiled custard. Recipe by Mrs. E. C. Ingram.

Presented as published in 1928. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 38. The excerpt below is the record exactly as published.

SNOW PUDDING 2 tablespoonfuls gelatine 1 teaspoon Sauer's vanilla Vi cup cold water 1 cup boiling water 1 cup sugar 3 whites of eggs 1 cup lemon juice

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