1800s Cooking Tips and Recipes
Snow Custard Use half a package of gelatine, three eggs, one pint of sweet milk, two cups of sugar and the juice of two good-sized lemons. Soak the gelatine in a teacup of cold water; it will need to soak for an hour at least, when it is entirely dissolved add one pint of boiling water and two-thirds of the sugar and lemon juice; let all come to a boil; then take from the stove and pour in the dish in which it is to be carried to the table, or put it in a mold to cool. Make a custard of the milk, eggs and the rest of the sugar and lemon juice. When the gelatine in the mold is ready to serve, put the custard around the base, or cover it entirely with the custard.
The Willimantic Chronicle, Willimantic, Connecticut, December 28, 1881
Snow Custard Use half a package of gelatine, three eggs, one pint of sweet milk, two cups of sugar and the juice of two good-sized lemons. Soak the gelatine in a teacup of cold water; it will need to soak for an hour at least, when it is entirely dissolved add one pint of boiling water and two-thirds of the sugar and lemon juice; let all come to a boil; then take from the stove and pour in the dish in which it is to be carried to the table, or put it in a mold to cool. Make a custard of the milk, eggs and the rest of the sugar and lemon juice. When the gelatine in the mold is ready to serve, put the custard around the base, or cover it entirely with the custard.
The Willimantic Chronicle, Willimantic, Connecticut, December 28, 1881
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