Snow Pudding

1 envelope unflavored gelatine
3/4 cup sugar
Dash salt
3/4 cup boiling water

1 teaspoon grated lemon peel
1/4 c. lemon juice
3 egg whites

In large bowl, sprinkle gelatine over ½ cup cold water to soften. Add ½ cup sugar, the salt, and boiling water; stir to dissolve gelatin. Add lemon peel and juice, mixing well.

Refrigerate until consistency of unbeaten egg white, about 1 hour. Beat egg whites until foamy. Gradually add remaining sugar, beating well after each addition. Continue beating until soft peaks form when beater is raised.

Beat gelatine mixture until foamy. With rubber scraper, very gently fold beaten egg whites into gelatine mixture until well combined. Turn mixture into 1 quart mold; refrigerate until firm.

To unmold: Run a small spatula around edge of mold. Invert over serving platter; shake gently to release. If necessary, place a hot damp dishcloth over mold; shake again to release. Serve with pourable custard soft, if desired.

This recipe is from: The New McCalls Cookbook, 1973 edition.