Transcribe
Translate
New England cookbook, 1855-1934
Page 86
More information
digital collection
archival collection guide
transcription tips
Snow Pudding ( Mrs ET. Wells ) Half a package of gelatine soaked in a cup of cold water. then pour over it a pint of boiling water. After it is dissolved add two cups of white sugar, and the juice of two lemons, let this cool, and congeal to the consistency of a thick custard then beat the whites of three eggs to a stiff froth, and add them to the above, and beat all to a froth, and turn it into a bowl to harden. Cream for the above. - One & a half pint of milk, the yolks of the three eggs - flavor and sweeten according to taste - Do not pour the pudding out of the bowl until just before you are to use it and never pour the cream over it, till just before you are to use it on the table (A little corn starch to be added.) Cup pudding 4 eggs to 1 pt of sweet milk, 4 large spoonsful of flour - a little salt - beat the eggs well, add the flour with a little milk, keep stirring till free from lumps - then add the milk. Bake in tea cups - (Half an hour) Blancmange of Corn starch Custard of the yolks of four eggs pour it over the whites beaten & [fried?] a few moments in oven, and placed over the Custard. -
Saving...
prev
next
Snow Pudding ( Mrs ET. Wells ) Half a package of gelatine soaked in a cup of cold water. then pour over it a pint of boiling water. After it is dissolved add two cups of white sugar, and the juice of two lemons, let this cool, and congeal to the consistency of a thick custard then beat the whites of three eggs to a stiff froth, and add them to the above, and beat all to a froth, and turn it into a bowl to harden. Cream for the above. - One & a half pint of milk, the yolks of the three eggs - flavor and sweeten according to taste - Do not pour the pudding out of the bowl until just before you are to use it and never pour the cream over it, till just before you are to use it on the table (A little corn starch to be added.) Cup pudding 4 eggs to 1 pt of sweet milk, 4 large spoonsful of flour - a little salt - beat the eggs well, add the flour with a little milk, keep stirring till free from lumps - then add the milk. Bake in tea cups - (Half an hour) Blancmange of Corn starch Custard of the yolks of four eggs pour it over the whites beaten & [fried?] a few moments in oven, and placed over the Custard. -
Szathmary Culinary Manuscripts and Cookbooks
sidebar
