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New England manuscript cookbook, ca. 1897
Page 23
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Snow Pudding Edith Cook 1/4 [box?] gelatine 1/4 cup cold water Soak 10 min. add 1 cup boiling water to dissolve gelatin also 1 cup sugar 1/4 " lemon juice Cool after mixing these all together. When it seems about to stiffen beat with Dover egg beater until frothy & light. Add whites of 3 eggs beaten dry & stiff. When it thickens pour into molds or dish which have been wet thoroughly with cold water. Serve with soft custard made with the yolks of the 3 eggs. Lemon Sauce Strain juice of 1/2 lemon and add to it 1 cup powdered sugar. then add 1/2 cup boiling water see Balloons Manioca or Tapioca Cream. Soak half a cupful of granulated tapioca or manioca in one quart of cold milk for thirty minutes: then cook in a double boiler until each train is transparent. Separate three eggs; beat the yolks with four tablespoonfuls of sugar; add them to the hot mixture; cook for just a moment. Take from the fire and pour slowly while hot into the well-beaten whites of the eggs; add a teaspoonful of vanilla, and when cool turn into the serving dish. The manioca should be creamy and not sufficiently hard to require sauce.
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Snow Pudding Edith Cook 1/4 [box?] gelatine 1/4 cup cold water Soak 10 min. add 1 cup boiling water to dissolve gelatin also 1 cup sugar 1/4 " lemon juice Cool after mixing these all together. When it seems about to stiffen beat with Dover egg beater until frothy & light. Add whites of 3 eggs beaten dry & stiff. When it thickens pour into molds or dish which have been wet thoroughly with cold water. Serve with soft custard made with the yolks of the 3 eggs. Lemon Sauce Strain juice of 1/2 lemon and add to it 1 cup powdered sugar. then add 1/2 cup boiling water see Balloons Manioca or Tapioca Cream. Soak half a cupful of granulated tapioca or manioca in one quart of cold milk for thirty minutes: then cook in a double boiler until each train is transparent. Separate three eggs; beat the yolks with four tablespoonfuls of sugar; add them to the hot mixture; cook for just a moment. Take from the fire and pour slowly while hot into the well-beaten whites of the eggs; add a teaspoonful of vanilla, and when cool turn into the serving dish. The manioca should be creamy and not sufficiently hard to require sauce.
Szathmary Culinary Manuscripts and Cookbooks
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