Snow Egg Dessert

From 1922:

Whip the whites of ten eggs. Poach the whipped whites, a tablespoon or cookspoon at a time, in one quart of boiling milk, to which has been added 4 tablespoons of sugar, dash of lemon or vanilla extract, using a shallow pan for the poaching. Lift out carefully each spoonful of poached white and set on a platter to drain. Mix the ten yolks with 4 tablespoons sugar, and pour into pan of hot milk, stirring constantly until it thickens. When done, pour into shallow dish and over the top carefully lay the poached whites. When cool place on ice to chill and when serving dip out each portion with the fluffy top on it, and serve with a small piece of red currant jelly decorating the center of the “snow”.

Incoming search terms:

  • lemon egg dessert