Marshmallow Pudding

From 1910:

Whip a quart of cream and let it drip through a sieve. Beat into the cream the frothed white (stiff) of eight eggs; sweeten and flavor to taste. Dissolve a third of a box of gelatine in a cup of sweet milk; put into the inner vessel of a double boiler and heat, stirring constantly until it is well dissolved. Whip this into the cream and white of egg; turn into a wet mould, and when firm, cut into small squares, the size of marshmallows.