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Monday, April 29, 2024

Strawberry Snow Pudding

 My mother-in-law used to make a dessert called lemon snow which involved unflavoured gelatin, lemons, sugar, egg whites and lots of elbow grease. My husband loves it, so I tried to make it. Once. While it came out edible, it did not come out right. So when I saw this recipe in Royal Fruit Gelatin Suggestions, published in 1926 by the Royal Baking Powder Company, I thought it looked much easier and I’d give it a try.

It is much easier, and chances are you have the ingredients in your house already. Apparently Royal Gelatin still exists, though I’ve never seen it. I’ve made this twice, once with grape Jell-o jelly powder, once with cherry store-brand generic. Both worked fine. The original recipe called for sugar but I took that out as packaged jelly powder these days generally comes with it already added.


1 package strawberry-flavoured jelly powder

1 cup boiling water

½ cup cold water

2 egg whites


Dissolve Royal Strawberry Gelatin and sugar in boiling water. Add cold water and chill until mixture begins to thicken. When almost set, whip with egg beater (Hah! Haven’t owned one of those useless implements for years. I used a hand whisk instead). When light and frothy, add egg whites beaten stiff. Continue to beat until mixture holds shape. Pile into sherbet glasses or place in moulds and chill. Serve with custard sauce. Serves 8.

My MIL’s recipe was also served with custard sauce. I suspect it’s because it uses up the two egg yolks rather than any special affinity for gelatin and custard. I didn’t bother making the custard sauce but will probably turn the egg yolks into custard later for a separate dessert.

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