Snow Pudding II

Ingredients

• 4 egg whites, beaten until stiff
• 3 tablespoons boiling water
• 1/2 tablespoon granulated gelatine
• 3/4 cup powdered sugar
• 1 1/2 teaspoon lemon extract

Method

1. 1

   Soften gelatine in water, add to egg whites, beat until thoroughly mixed.

2. 2

   Add sugar and flavoring.

3. 3

   Pile lightly on dish.

4. 4

   Chill.

5. 5

   Serve with Soft Custard.

Nutrition per serving

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 233. The excerpt below is the record exactly as published.

SNOW PUDDING II 4 egg whites, beaten until stiff 3 tablespoons boiling water ¥% tablespoon granulated gelatine 144 cup powdered sugar 1% teaspoon lemon extract Soften gelatine in water, add to egg whites, beat until thoroughly mixed. Add sugar and flavoring. Pile lightly on dish. Chill. Serve with Soft Custard (p. 529). CHERRY MOSS 1 tablespoon granulated gelatine 1% cups dark red canned cherries Y{ cup cold water : Vg cup cherry juice 14 cup boiling water 2 egg whites Few grains salt Soak gelatine in cold water, dissolve in boiling water, and add cherries (stoned and cut in halves) and cherry juice. When mix- ture begins to thicken, beat, and add salt and egg whites beaten until stiff. Turn into slightly oiled mold and chill. Remove 562 THE BOSTON COOKING-SCHOOL COOK BOOK from mold to serving dish and garnish with whipped cream. Sprinkle with Jordan almonds, blanched, shredded, and roasted, or chopped pistachio nut meats. MOCK TOASTED MARSHMALLOWS 1 tablespoon granulated gelatine in 3 egg whites 1 cup boiling water 114 teaspoons vanilla 1 cup sugar Stale macaroons Add sugar to gelatine and water; when dissolved, set bowl con- taining mixture in pan of ice water; add egg whites and vanilla and beat until thickened. ‘Turn into shallow pan, first dipped in cold water, and let stand until thoroughly chilled. Remove from pan and cut in pieces the size and shape of marshmallows; roll in macaroons (dried and rolled). GRAPE JUICE SPONGE 2 tablespoons granulated gelatine

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