Reference > Farmer's Cookbook > COLD DESSERTS > Snow Pudding I
  Apricot and Wine Jelly Snow Pudding II  

Snow Pudding I

1/4 box gelatine or
1 cup boiling water
1 tablespoon granulated gelatine
1 cup sugar
1/4 cup cold water
1/4 cup lemon juice
Whites 3 eggs

Soak gelatine in cold water, dissolve in boiling water, add sugar and lemon juice, strain, and set aside in cool place; occasionally stir mixture, and when quite thick, beat with wire spoon or whisk until frothy; add whites of eggs beaten stiff, and continue beating until stiff enough to hold its shape. Mould, or pile by spoonfuls on glass dish; serve cold with Boiled Custard. A very attractive dish may be prepared by coloring half the mixture with fruit red.

  Apricot and Wine Jelly Snow Pudding II  

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