Recipe: Lemon Snow

If a light, spongy dessert to serve with a heavy dinner is desired, lemon snow should be tried. It may be made with other sour-fruit juice and is particularly agreeable if the color of the fruit juice used is a pretty one. Fruit coloring may be used in the preparation of dishes of this sort if desired.

LEMON SNOW
(Sufficient to Serve Six)

  •  1/2 oz. or 2-1/4 Tb. unflavored gelatine
  •  1/2 c. cold water
  •  1-1/2 c. boiling water
  •  1 c. sugar
  •  1/2 c. lemon juice
  •  Whites of two eggs

Soak the gelatine in the cold water, dissolve it in the boiling water, and add the sugar. When cold, add the strained lemon juice. When the gelatine mixture is just beginning to solidify, add the egg whites, beating with a rotary beater until the mixture begins to hold its shape. If desired, a fruit of some kind may be placed in a mold that has been moistened with cold water and the mixture poured over it, or the plain mixture may be poured into the mold without the fruit. Whipped cream or CUSTARD Sauce improves this dessert to a large extent.

Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)