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L. Gagnore cookbook, 1930-1940
Page 81
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Snow Pudding Lemon jelly 1/2 box or 2 tbsp gelatine 1/2 c lemon juice 1/2 c cold water 2 1/2 c boiling water 1 c sugar Snow Pudding 1 tbsp gelatine 1 tsp 1/2 c cold water 2 tbsp 2 tsp 1 c boiling water 1/3 c 1 c sugar 1/3 c 1/4 c lemon juice 1 tbsp 1 tsp whites of 3 eggs 1 egg Make a lemon jelly set aside to cool + when it becomes sirupy, stir occasionally until quite thick. Beat with a wire spoon or whisk until frothy. Fold in the beaten whites of eggs + continue to beat lightly until quite stiff. Serve with custard sauce
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Snow Pudding Lemon jelly 1/2 box or 2 tbsp gelatine 1/2 c lemon juice 1/2 c cold water 2 1/2 c boiling water 1 c sugar Snow Pudding 1 tbsp gelatine 1 tsp 1/2 c cold water 2 tbsp 2 tsp 1 c boiling water 1/3 c 1 c sugar 1/3 c 1/4 c lemon juice 1 tbsp 1 tsp whites of 3 eggs 1 egg Make a lemon jelly set aside to cool + when it becomes sirupy, stir occasionally until quite thick. Beat with a wire spoon or whisk until frothy. Fold in the beaten whites of eggs + continue to beat lightly until quite stiff. Serve with custard sauce
Szathmary Culinary Manuscripts and Cookbooks
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