Snow Pudding

Ingredients

• 1-8 box gelatine
• % cup cold water
• 1 cup boiling water
• 1 cup sugar
• % cup lemon juice
• whites of 3 eggs

Method

1. 1

   Soak the gelatine in cold water until soft.

2. 2

   Add the boiling water, sugar and lemon juice.

3. 3

   Stir until the gelatine is dissolved and strain.

4. 4

   Cool until it begins to stiffen and add the beaten whites.

5. 5

   Beat until smooth and nearly hard, then pour into wet molds.

Nutrition per serving

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 24. The excerpt below is the record exactly as published.

Snow Pudding.—1-8 box gelatine; % cup cold water; 1 cup boil- ing water; 1 cup sugar; % cup lemon juice; whites of 3 eggs. Soak the gelatine in cold water until soft. Add the boiling water, sugar and lemon juice. Stir until the gelatine is dissolved and strain. Cool until it begins to stiffen and add the beaten whites. Beat until smooth and nearly hard, then pour into wet molds. Use yolks of esses to make boiled custard. Serve with the pudding. Transparent Pudding (Excellent). sugar; 4% pound butter; nutmeg. Beat the eggs very light, put in a saucepan with the sugar and butter and some nutmeg. Set it on the fire and stir it constantly until it thickens, and then set it off to cool. Make a rich puff paste, put it in your pie plate and put in the pudding. Bake slowly in moderate oven. Add some thin slices of citron if desired. Cream Pie or Pudding.—The yoiks of 6 eggs; 1 cup of cream; 2% cups sugar. Beat well; beat the whites with one cup sugar; put on top of pie and brown; flavor to taste. This makes two small pies or one large one. 8 eggs; 1 pound powdered — PUDDINGS. 45 Cream Pie or Cake.—4 eggs; 1% cups sugar; 1 cup milk; 3 cups flour; % cup butter; 2 teaspoons Royal baking powder; flavor with vanilla or lemon. Mix as any cake batter. Bake in two layers. Cream Filling.—2 cups milk; 4 even tablespoons sugar; 2 tabl- spoons flour; 1 egg. Boil this a few moments until it has thickened and flavor with vanilla or lemon. When the cakes are cold, split and put the custard between. Sift powdered sugar over cakes before serving. Apple Roll.—2 cups flour; 2 teaspoons Royal baking powder; 2 tablespoons butter or lard; milk to mix to a dough; 6 apples; sugar; nutmeg. Mix and sift flour with baking powder, rub in the lard or butter, and make to a dough with the milk. Roll thinly about twice as long as the dough is wide, spread with chopped apples, sprinkle with small quantity of sugar and dot with small lumps butter. Roll up like a jelly roll. Cut in slices an inch thick, and lay cut side up on a greased baking-pan. Add more sugar and butter and sufficient water to form a sauce. Bake in moderate oven. Apple Dumplings (No. 1).—4 or 5 large apples, chopped fine; 1 cup sugar; butter; nutmeg. Make a rich pie crust, pinch off pieces and roll very thin in rounds about the size of a saucer. Fill each round full of apples. Bring edges together in middle; pinch lightly to avoid a lump of dough at bottom of dumpling. Place in pan, fill pan half full of water, put in bits of butter and sprinkle with sugar. When done, grate nutmeg over top. Apple Dumplings (No. 2).—2 cups flour; 8 teaspoons baking pow- der: 2 tablespoons lard or butter; 4% teaspoon salt; % cup milk; apples. Core and pare apples. Roll out the dough and cut in rounds. Put an apple on each piece of dough. Fill centers with sugar and cinna- mon. Fold dough around the apple and bake 30 minutes. Serve - with a sauce or cream. ix Chocolate Cream Pudding.—1 cup milk; 4 tablespoons sugar; 2 tablespoons cornstarch; % teaspoon vanilla; 1 egg, white; 1 ounce chocolate. Melt the chocolate in the double boiler, slowly add the milk and heat. Mix cornstarch with the sugar; add it to the hot milk. Cook | until smooth and thick, stirring it all the time. Remove from fire and add white of egg beaten till stiff but not flaky. Flavor and place in wet moulds. Serve with vanilla sauce. Chocolate Pudding.—1 quart milk; 8 tablespoons of bread crumbs; 5 tablespoons grated chocolate; 1 tablespoon butter; 1 cup sugar, 4 eges. q * su - =). Shale ante 46 -THE RALEIGH COOK BOOK. Over the bread crumbs, butter and chocolate pour boiling milk. Stir in sugar and eggs, reserving whites of two eggs for frosting. Add meringue and bake in moderate oven. Delmonico Pudding.—1 quart sweet milk (boiled); 5 eggs; 10 tablespoons sugar; 3 tablespoons cornstarch; 1 teaspoon vanilla. Beat the yolks of the eggs with five tablespoons of sugar and the cornstarch; mix with enough cold milk to make it free from lumps, then stir it into the boiled milk until it thickens; add vanilla and pour it into a pudding dish. Cover with the whites of eggs beaten with five tablespoons of sugar. Place in a moderate oven and let stay until browned slightly. SWEET SAUCES. 47 SWEET SAUCES, Hard Sauce.—1 cup sugar; 2 eggs, whites; % cup butter. Beat the sugar and butter to a white cream; add the whites of the eggs, beat a few minutes longer. Add teaspoon of extract of nutmeg. Put on ice until needed. Hard Sauce for Pudding.—1 cup butter; 3 cups powdered sugar. Stir together the butter and sugar and when light beat in the juice of a lemon or flavor with vanilla. Serve cold. Color as desired. Drawn Butter Sauce.—% cup butter; % cup sugar; 1 tablespoon flour or cornstarch, made to a smooth paste; 1 pint hot water; YZ teaspoon vanilla or lemon. Stir together and let boil five minutes; add a little grated nutmeg. Caramel Sauce.—1 cup granulated sugar; 1 cup water. Put the sugar into an iron saucepan, stir with wooden spoon until the sugar melts and turns amber color; then add the water, let boil two minutes, and turn out to cool. Foamy Sauce. juice of 1 lemon. Beat whites of eggs till foamy, Bit: not dry; add the sugar and beat well; then add the milk and lemon juice. One cup boiling water and one-quarter cup butter can be used in place of milk. 2 eggs, whites; 1 cup boiling milk; 1 cup sugar; Custard Sauce.—1 pint milk; 1 cup sugar; 2 eggs. Heat the milk to boiling; beat together the eggs and sugar and stir into the hot milk. Stir until the mixture thickens; remove from fire, flavor to taste, and serve hot. Fruit Sauce.—% cup hot water; % tablespoon butter; 1-3 cup sugar; 1 cup fruit syrup. Bring slowly to a boil the hot water, sugar, butter and fruit syrup. Skim, strain and serve hot with fruit roll or fruit dumplings. Chocolate Sauce (Ice Cream).—Serve hot. 14 cups water; 1 cup sugar; 1 teaspoon vanilla; 1 teaspoon cornstarch; 2 tablespoons cocoa; tiny pinch salt. Boil water and sugar together for two minutes, add cornstarch dissolved in a little cold water, stir and boil until clear; add cocoa dissolved in a little hot water, add the salt. Boil three minutes longer. Take from fire and add vanilla. 48 . THE RALEIGH COOK BOOK. LIGHT DESSERTS. Orange Sponge—% pint orange juice; % pint sugar; whites 3 eges; 1-3 box gelatine; 1-3 cup cold water; 1-3 cup boiling water

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