Name: Snow Pudding
Ingredients: one pint of cold water; one quart of boiling water; one box of cox's gelatine put one pint of cold water; two pints; three lemons; one lemon

Snow Pudding

A gelatin dessert made with Cox's gelatine, lemon juice, and water, set in a mold and served cold.

From an old cookbook · modernised transcription

By Des Moines. Plymouth church. [from old catalog] · From a historical cookbook (Internet Archive) · 6 ingredients

Snow Pudding

Ingredients

Directions

Make the gelatine base

Put one box of Cox's gelatine into a container.
Add one pint of cold water (use two pints in cold weather).
Let the mixture stand until the gelatine dissolves, with the juice and rind of three sliced lemons.
Add one quart of boiling water.
Strain the mixture through a jelly bag.

Set and serve

Pour the strained mixture into a mold.
When the pudding is cold, cover it with a very light frosting.
Serve the pudding with or without cream.

By Des Moines. Plymouth church. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Gelatine: Sets the liquid into a light, wobbly pudding structure as it cools.
Lemons: Provide acidity and aromatic flavour from the juice and rind.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.