Snow Pudding
From Physical culture cook book, 1901
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 55. The excerpt below is the record exactly as published.
Snow Pudding. — One ounce of gelatine in one pint of water; dissolve on the stove; remove, and when nearly cold beat to a stiff froth with an egg beater. Then add the beaten whites of three eggs and five tablespoonfuls of white sugar, juice of two lemons; it must be long and well beaten. Serve with soft cus- tard made with the yolks and four tablespoon- fuls of sugar to a little over a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.