Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

Snow Pudding

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Snow Pudding I' — The Boston Cooking-School Cook Book by Fannie Merritt Farmer, 1910 edition as read on Wikisource / Project Gutenberg eBook #65061 (public domain) (Ch. XXV, Cold Desserts). Measures modernized; no oven is used. Naturally gluten-free as published. Distinct from the pool's Rebecca Pudding and Chocolate Cream (both cornstarch-set) and from Lemon Bars — this is a beaten gelatine-and-egg-white mould with no starch at all. Editor's addition (Gluten Court, Nov 7, 2026): the boiled custard — Farmer's text names it as the serving without printing it on this page; the custard above is formulated in her manner (scalded milk over a double boiler, the yolks of the same three eggs), so the serving she directs can actually be made.

A lemon jelly beaten until frothy, then beaten again with stiff egg whites until it holds its shape like snow, and moulded. Farmer serves it cold with boiled custard; it is just as good plain, and it contains no flour, no starch, and no grain of any kind.

Category: DessertsServes: 6Time: 45 minComplexity: 3/5

Why this complexity: Gelatine mixture must be beaten at exactly the point it turns thick; Egg whites are folded in by beating, not stirring.

Ingredients

  • 1 tablespoon granulated gelatine (Farmer: 1/4 box gelatine or 1 tablespoon granulated)
  • 1/4 cup cold water
  • 1 cup boiling water
  • 1 cup sugar
  • 1/4 cup lemon juice
  • Whites of 3 eggs, beaten stiff
  • For the boiled custard: 2 cups milk
  • Yolks of 3 eggs
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract

Method

  1. Soak the gelatine in the cold water until softened, about 5 minutes.
  2. Add the boiling water and stir until the gelatine is dissolved. Add the sugar and lemon juice and stir until the sugar is dissolved.
  3. Strain into a bowl and set aside in a cool place, stirring occasionally.
  4. When the mixture is quite thick — jelly-like but not set — beat it with a whisk until frothy.
  5. Add the beaten egg whites and continue beating until the whole is stiff enough to hold its shape.
  6. Mould, or pile by spoonfuls on a glass dish. Chill until firm and serve cold, with the boiled custard — Farmer's own serving for it.
  7. For the boiled custard: scald the milk in the top of a double boiler. Beat the yolks slightly, add the sugar and salt, and stir in the hot milk slowly. Return to the double boiler and cook, stirring constantly, until the mixture thickens enough to coat a spoon; do not let it boil, or it will curdle. Strain, cool, and stir in the vanilla. Chill, and serve cold over the pudding.

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