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L. Gagnore cookbook, 1930-1940
Page 29
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VII. Digestibility. Sugar dissolves readily. Small quantities are easily digested. The use of too much sugar is likely to ferment, causing distress, and interfering with the digestion of other foods. Gelatine Sponge Pudding 1 1/3 tbsp. gelatine. (1/3 box) 1 c brown sugar. 1/2 c cold water Whites of 4 eggs 1/2 c boiling water. Soak the gelatine in the cold water one-half hour. Boil sugar with the boiling water until it spins a thread. Add the gelatine and boil one minute longer. Pour onto the well beaten whites of the eggs. Beat until the mixture will hold shape when dropped from a spoon. Pour into a mould. Serve with whipped cream.
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VII. Digestibility. Sugar dissolves readily. Small quantities are easily digested. The use of too much sugar is likely to ferment, causing distress, and interfering with the digestion of other foods. Gelatine Sponge Pudding 1 1/3 tbsp. gelatine. (1/3 box) 1 c brown sugar. 1/2 c cold water Whites of 4 eggs 1/2 c boiling water. Soak the gelatine in the cold water one-half hour. Boil sugar with the boiling water until it spins a thread. Add the gelatine and boil one minute longer. Pour onto the well beaten whites of the eggs. Beat until the mixture will hold shape when dropped from a spoon. Pour into a mould. Serve with whipped cream.
Szathmary Culinary Manuscripts and Cookbooks
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