Snowball Custard

Ingredients

• half a package of Cox’s gelatine
• a pint of boiling water
• four eggs
• two teacupfuls of sugar
• one teaspoonful of vanilla extract
• half of a cupful of sugar
• a pint of milk

Method

1. 1

   Soak gelatine in cold water, then add boiling water.

2. 2

   Beat egg whites and mix with sugar and vanilla.

3. 3

   Fill cups with meringue and chill.

4. 4

   Make boiled custard with egg yolks, sugar, and milk, then pour around the meringue before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 222. The excerpt below is the record exactly as published.

four eggs ; then dissolve oile ounce of patent gelatine in one quart of boiling milk, strain it through a sieve and pour into it the other mix- ture; stir the whole over the fire until it thickens and is smooth; then pour it into your mold and keep it upon ice, or in a cool place, until wanted ; when ready to serve dip the mold into warm water, rub it with a cloth and turn out the cream carefully upon your dish. 330 CUSTARDS, CREAMS AND DESSERTS. SNOWBALL CTTSTAED. Soak half a package of Cox’s gelatine in a teacupful of cold water one hour, to which add a pint of boiling water, stir it until the gelatine is thoroughly dissolved. Then beat the whites of four eggs to a stiff froth, put two teacupfuls of sugar in the gelatine water first, then the beaten white of egg and one teaspoonful of vanilla extract, or the grated rind and the juice of a lemon. Whip it some time until it is all quite stiff and cold. Dip some teacups or wine-glasses in cold water and fill them ; set in a cold place. In the meantime, make a boiled custard of the yolks of three of the eggs, with half of a cupful of sugar and a pint of milk

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