1/2 box of gelatine.
1 pint of cold water.
Juice of three lemons.
1/2 cup of powdered sugar.
Pour the water over the gelatine and let it stand ten minutes; then put the
bowl over the fire and stir till it is dissolved, and take it off at once.
As soon as it seems nearly cold, beat to a froth with the egg-beater. Beat
the whites of the eggs stiffly, and add to the gelatine, with the lemon
juice and sugar, and mix well. Put in a mould and set on ice. Make a
soft custard by the rule, and pour around the pudding when you serve it.
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