Recipes > Desserts > Mock Eggs

Mock Eggs


  • 1/2 box of gelatin
  • 1 can pared apricots
  • 1 cupful of sugar
  • 1 pint of water
  • whites of 3 eggs
  • juice of 3 lemons


Cover the gelatin with a half cupful of cold water to soak for a half hour, add the sugar and the water boiling; stir until the gelatin is dissolved; add the lemon juice, strain, and cool until congealed but not too hard. Add the unbeaten whites of eggs, stand the bowl in a pan of cracked ice or cold water, and beat until the whole mass is as white as snow. Pour into ramekin dishes or paper cases, press a half apricot, rounding side up, in the centre, and stand aside in a cold place.


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