Snow Pudding.
A dish that starts with box of gelatine and finishes with juice of one lemon.
contains eggs
Ingredients
US
Metric
- 1/4 box of gelatine
- 1/8 gill of cold water
- 240 ml of boiling water (scant)
- Juice of one lemon
- 240 ml sugar
- Whites of two eggs
Steps
- Soak the gelatine in the cold water for two hours. Pour upon this the boiling water, and stir until the gelatine is dissolved; then add the sugar and lemon juice, stirring until the sugar is dissolved. Set the bowl in a pan of cold water to cool; ice water is the best. Stir frequently; and when it begins to congeal, add the unbeaten whites of the eggs, and beat constantly until the mixture becomes a thick, white sponge that will just pour. Immediately pour it into a mould that has been dipped in cold water, and set away to become firm.
- At serving time dip the mould in tepid water and turn the pudding out on a flat dish. Pour the sauce around it, or serve in a separate dish. Make the sauce by the rule for custard sauce for snow blancmange.
Nutrition (estimated, per serving)
| Calories | 387 |
|---|---|
| Protein | 0.0 g |
| Fat | 0.0 g |
| Carbs | 100.0 g |
| Fiber | 0.0 g |
| Sodium | 1 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