Gelatine Snow Pudding

Name: Gelatine Snow Pudding
Ingredients: two tablespoonfuls of good gélatine; two spoonfuls of water; half a pint of boiling water; three quarters of a pound of white sugar; the juice of two lemons

From La cuisine creole, 1885

Serve with custard made from egg yolks and milk.

Presented as published in 1885. 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

1597Calories

20 gProtein

395 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories1597 kcal

Protein20 g

Carbohydrates395 g

Fiber8.2 g

Sugars345 g

Total Fat2.9 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium577 mg

Potassium350 mg

Calcium217 mg

Iron17 mg

Magnesium35 mg

Phosphorus71 mg

Zinc0.4 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C106 mg

Vitamin A2 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.2 mg

Folate91 mcg

Choline23 mg

Caffeine0 mg

Water402 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 69. The excerpt below is the record exactly as published.

GELATINE SNOW PUDDING. T)ake two tablespoonf uls of good gélatine, throw over it two spoonfuls of water, let it soak ten minutes, then pour over it half a pint of boiling water, three quarters of a pound of white sugar, and the juice of two lemons

Cook this with the app: pantry check, scaling, and the assistant.