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Many Canadian cookbooks from the late 19th and early 20th century have a version of snow pudding, and I love this light dessert. It is where custard meets meringue. And what is more Canadian than snow? This 1877 version is from The Home Cook Book, the bestselling Canadian cookbook of the 19th century and the first Canadian cookbook to be published with foreign editions. This particular version is attributed to a "Mrs. D."


1 package of unflavoured gelatine

1 cup of cold water

1 1/2 cups sugar

1 cup boiling water

juice of one lemon

4 egg whites, well beaten

2 cups milk

4 egg yolks

grated rind of one lemon


One package of gelatine; pour over it a cup of cold water and add 1 1/2cups of sugar; when soft; add one cup boiling water, juice of one lemon and the whites of four eggs, well-beaten; beat all together until very light; put in glass dish and pour over it custard made as follows: One pint milk, yolks of four eggs and grated rind of one lemon; boil. Splendid.