Snow Pudding, No. 2.
A dish — corn starch and sugar carry it.
contains eggs
Ingredients
US
Metric
- 1/2 pint of boiling water
- 1/2 gill of cold water
- 2 tablespoonfuls of corn starch
- 2 tablespoonfuls of sugar
- 2 tablespoonfuls of lemon juice
- Whites of two eggs
Steps
- Put the sugar, lemon juice, and boiling water in a small saucepan,—not tin,—and set on the fire. Mix the cold water with the corn starch and stir into the boiling liquid. Put the saucepan in another pan of boiling water, and, after covering, cook the mixture for ten minutes. Beat the whites of the eggs to a stiff, dry froth, and stir them into the cooked corn starch. Wet a mould in cold water and turn the mixture into it. Set away to cool. Serve with a custard sauce made the same as for snow blancmange.
Nutrition (estimated, per serving)
| Calories | 552 |
|---|---|
| Protein | 1.2 g |
| Fat | 0.6 g |
| Carbs | 136.5 g |
| Fiber | 1.9 g |
| Sodium | 14 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States