Caramel Pudding.
A dish built around brown sugar and box of gelatine.
contains eggs
Ingredients
US
Metric
- 1/2 pint of brown sugar
- 1/2 pint of water
- 1/4 of a box of gelatine
- 4 egg whites
- 1/2 teaspoonful of vanilla
Steps
- Soak the gelatine in one gill of cold water for two hours. Put the sugar and the other gill of water in a small saucepan and set on the fire. Boil until the mixture becomes a thick syrup. Now add the gelatine and vanilla, and heat again to boiling point.
- Beat the whites of the eggs to a stiff, dry froth. Pour the hot syrup slowly on the eggs, beating briskly all the time. Turn the mixture into a mould, and set away to cool. When firm, turn out on a flat dish, and serve with a custard sauce.
Nutrition (estimated, per serving)
| Calories | 455 |
|---|---|
| Protein | 7.3 g |
| Fat | 0.1 g |
| Carbs | 108.4 g |
| Fiber | 0.0 g |
| Sodium | 140 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States