vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Alpine Pudding
From Miss Parloa's kitchen companion, 1887
Serves 2
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
709Calories
18 gProtein
135 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories709 kcal
Protein18 g
Carbohydrates135 g
Fiber2.1 g
Sugars103 g
Total Fat8.5 g
Saturated Fat2.5 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol279 mg
Sodium528 mg
Potassium276 mg
Calcium170 mg
Iron14 mg
Magnesium32 mg
Phosphorus192 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.5 mcg
Vitamin C24 mg
Vitamin A120 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.2 mg
Folate98 mcg
Choline234 mg
Caffeine0 mg
Water369 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 341. The excerpt below is the record exactly as published.
Alpine Pudding. This pudding is supposed to represent ice, snow, and the thawing ice and snow. It is made of half a box of gelatine, one cupful of sugar, half a cupful of lemon juice, half a cupful of wine, half a cupful of cold water, one cupful and a half of boiling water, and the whites of three eggs
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