Thanks to Sandra for submitting this recipe
1 T. plain gelatin
1/4 C. cold water
2/3 C. boiling water
thin shavings of 1/4 lemon rind
3 T. lemon juice
2/3 C. sugar
2 egg whites**
Soak gelatin in cold water.
Make a syrup of boiling water ,sugar lemon rind and lemon juice, heating until sugar is all dissolved. Pour over gelatin and stir well. Chill, stirring occasionally.
When partly set, beat until foamy. Add 2 egg whites, beaten stiff and beat until the mixture begins to stiffen. Refrigerate.
** 1 egg white and 1/3 cup cream, whipped may be used instead of 2 egg whites.
This recipe is from about 1935. Recipe would not be considered food safe today with the raw egg white. I would use an egg white substitute.
Abbreviations:
| T. = Tablespoon | t. = Teaspoon | C. = Cup |
