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L. Gagnore cookbook, 1930-1940
Page 30
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Snow Pudding Whites of 4 eggs. 1/2 tbsp. gelatine 3 tbsp. boiling water 1/4 c powdered sugar 1/2 tsp. lemon extract Beat whites of eggs until stiff. Add gelatine dissolved in boiling water. Beat until thoroughly mixed and add the powdered sugar. Add flavoring. Pile lightly on dish and serve with boiled custard. Boiled Custard 2 c scalded milk Yolks of 3 eggs 1/4 c sugar 1/8 tsp. salt 1/2 tsp. vanilla Beat eggs slightly, add sugar and salt; stir constantly while adding gradually hot milk.
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Snow Pudding Whites of 4 eggs. 1/2 tbsp. gelatine 3 tbsp. boiling water 1/4 c powdered sugar 1/2 tsp. lemon extract Beat whites of eggs until stiff. Add gelatine dissolved in boiling water. Beat until thoroughly mixed and add the powdered sugar. Add flavoring. Pile lightly on dish and serve with boiled custard. Boiled Custard 2 c scalded milk Yolks of 3 eggs 1/4 c sugar 1/8 tsp. salt 1/2 tsp. vanilla Beat eggs slightly, add sugar and salt; stir constantly while adding gradually hot milk.
Szathmary Culinary Manuscripts and Cookbooks
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