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Three Dainty Desserts author credit
Three Dainty Desserts By KATHERINE B. JOHNSON
Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n39 · View context source ↗
Source evidence: Three Dainty Desserts By KATHERINE B. JOHNSON
Editorial context
Published in Good Housekeeping as part of Katherine B. Johnson's article "Three Dainty Desserts," this gelatin dish is a layered, whipped snow pudding flavored with lemon. Half the gelatin base is sweetened with plain sugar to remain white, while the other portion is tinted with red sugar. Red sugar is similar to raw sugar, but still contains it's original molasses. It might be hard to find, but you can substitute raw or brown sugar.
As each layer sets in crushed ice, beaten egg white is whipped in to create a light, spongy texture. The two colors are layered pyramid-style in a glass serving bowl with freshly grated coconut scattered in between, chilled for four hours, and served alongside whipped cream and coconut macaroons.
Original
Three Dainty Desserts By KATHERINE B. JOHNSON
Pink and White Jelly Soften one-half a box of gelatine in one-half a cup of cold water, add a pint of boiling water, stir until dissolved, add the juice of two lemons and divide into two equal parts; add half a cup of sugar to one part; five tablespoonfuls of granulated and one heaping tablespoonful of red sugar to the other part and set both vessels in a pan of cracked ice. When the jelly begins to form add the stiffly beaten white of one egg to each portion and beat with a wire egg whip until foamy and stiff enough to drop. Spread the jelly in a shallow glass dish in alternate layers of pink and white with freshly grated cocoanut between; heap in pyramid form, com- mencing with the pink and finishing with white, and set on ice for four hours. Serve with whipped cream and cocoanut macaroons.
At the source
- Publication
- Good Housekeeping 1900-07: Vol 31 Iss 1
- Issue date
- Volume
- 31
- Issue
- 1
- Page / locator
- n39
- Provider record
- View the original provider record ↗
Public rights statementThis material was originally published in the United States in 1900 and is believed to be in the public domain in the United States. Source: Good Housekeeping 1900-07: Vol 31 Iss 1, 1900-07-01, page n39, via https://archive.org/details/sim_good-housekeeping_good-housekeeping_1900-07_31_1. Repastory is not affiliated with or endorsed by Good Housekeeping 1900-07: Vol 31 Iss 1 or its current owner. Rights may vary outside the United States.
Recipe
Ingredients
- 1/2 box gelatin
- 1/2 cup cold water
- 1 pint boiling water
- 2 lemons lemon juice, juiced
- 1/2 cup sugar
- 5 tablespoonfuls granulated sugar
- 1 heaping tablespoonful red sugar (or raw or brown sugar)
- 2 whites egg whites, stiffly beaten
- coconut, freshly grated
- whipped cream
- coconut macaroons
Directions
Soften the gelatin in the cold water. Add the boiling water and stir until completely dissolved. Add the juice of the lemons, then divide the liquid into two equal portions.
Add one-half cup of sugar to one portion to make the white jelly. To the other portion, add five tablespoonfuls of granulated sugar and one heaping tablespoonful of red sugar to make the pink jelly. Place both containers into a pan filled with cracked ice.
When the jelly mixtures begin to set, add one stiffly beaten egg white to each portion. Beat each mixture with a wire egg whip until light, foamy, and thick enough to drop from the whip.
Spread the jellies in a shallow glass dish in alternating layers of pink and white, sprinkling freshly grated coconut between the layers. Heap into a pyramid shape, starting with a pink layer and finishing with white on top. Set on ice for four hours to firm. Serve accompanied by whipped cream and coconut macaroons.
- Item type
- recipe
- Yield
- Not stated
- Timing
- four hours
- Temperature
- Not stated
- Equipment
- pan of cracked ice; wire egg whip; shallow glass dish
Names & connections
Source context
publication context
Header
GOOD HOUSEKEEPING
Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n39 · View context source ↗
Source evidence: GOOD HOUSEKEEPING
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