Snow Pudding

Ingredients

• Put the Gelatine into a saucepan
• add the water
• add the sugar
• thinly peeled rind of lemons
• and juice of the lemons
• add gradually to the well-beaten whites of the eggs

Method

1. 1

   Put gelatine in a saucepan with water, sugar, lemon rind, and juice.

2. 2

   Stir until boiling, then strain.

3. 3

   When beginning to set, gradually add to beaten egg whites, stirring continuously.

4. 4

   Pour into a wet mould and turn out when set.

5. 5

   Serve with grated pineapple or peaches and cream.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 32. The excerpt below is the record exactly as published.

SNOW PUDDING Put the Gelatine into a saucepan, add the water, sugar, thinly peeled rind and juice of the lemons, stir until they boil, then strain. When beginning to set, add gradu- _ ally to the well-beaten whites of the eggs, stirring all the time. Pour into a wet mould and turn out when set. Serve with grated pineapple, or with peaches and cream. It is also nice with custard. STRAWBERRY CROQUANTE Decorate a mould with strawberries. They should be dipped in melted jelly and ar- ranged closely together around the bottom and sides of the mould; set away on ice. Mix the Gelatine with the boiling water, add sugar and dissolve. Strain into a basin, add the strawberry juice, and, when cool, fold in the whipped cream. Pour into the decorated mould, set away to stiffen, and turn out when set. Garnish with chopped strawberry jelly. STRAWBERRY DESSERT Put the Gelatine into a saucepan, add the strawberry juice and wine, dissolve over ‘a gentle a5, ES remove from the fire, add the sugar

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