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Mrs.Holroyd receipt book, 1830-1900
Page 74
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Hettie's Receipts - Snow Pudding. 1/2 oz Gelatine 3/4 lb Castor Sugar. 4 lemons 2 Eggs 1/2 pint milk - Put the sugar, juice of the lemon & whites of the eggs into a basin, then add the gelatine which has been dissolved in 1/2 pt of water, then whip with augg beaten until stiff, make a custard of the milk & yolks of eggs & pour round the pudding when turned out. Velvet Cream 1 oz Gelatine 6 oz Loaf Sugar 1/2 pint (rather less) Sherry. 1/4 pt Cream 1/4 - Milk. If the cream is thin 1/2 pint & no milk must be used -
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Hettie's Receipts - Snow Pudding. 1/2 oz Gelatine 3/4 lb Castor Sugar. 4 lemons 2 Eggs 1/2 pint milk - Put the sugar, juice of the lemon & whites of the eggs into a basin, then add the gelatine which has been dissolved in 1/2 pt of water, then whip with augg beaten until stiff, make a custard of the milk & yolks of eggs & pour round the pudding when turned out. Velvet Cream 1 oz Gelatine 6 oz Loaf Sugar 1/2 pint (rather less) Sherry. 1/4 pt Cream 1/4 - Milk. If the cream is thin 1/2 pint & no milk must be used -
Szathmary Culinary Manuscripts and Cookbooks
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