Snow Pudding with Preserved Strawberries

Ingredients

• the whites of three eggs
• one quart of sweet milk
• a little salt
• two tablespoons of cornstarch
• one pint of milk
• one and one-half tablespoons of cornstarch
• one-half cup of sugar
• three-quarters if you like things sweet
• a pinch of salt
• a few drops of vanilla
• a large tablespoon of preserved strawberries

Method

1. 1

   Make a snow pudding by cooking egg whites, sweet milk, salt, and cornstarch until thick.

2. 2

   Pour into molds and cool.

3. 3

   For custard sauce, combine egg yolks, milk, cornstarch, sugar, salt, and vanilla.

4. 4

   Serve pudding in glass dishes with custard and preserved strawberries on top.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 48. The excerpt below is the record exactly as published.

Snow Pudding with Preserved Strawberries Make a snow pudding with the whites of three eggs, one quart of sweet milk, a little salt, two tablespoons of cornstarch. Cook until like thick custard and then pour into moulds and stand in a cool place to harden. With the yolks of the eggs, one pint of milk, one and one-half tablespoons of cornstarch, one-half cup of sugar(three-quarters if you like things sweet), a pinch of salt and a few drops of vanilla, make a custard sauce. Put in a cold place. When ready to serve place each mould of pudding in an individual glass dish (punch cups are pretty), pour some of the custard over and last of all a large tablespoon of preserved strawberries

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