Lemon Snow Pudding
From Durham cook book ..., 1921
Recipe by Mrs. J. B. Riggs.
Presented as published in 1921. 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
1179Calories
15 gProtein
285 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories1179 kcal
Protein15 g
Carbohydrates285 g
Fiber5.6 g
Sugars204 g
Total Fat3.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium1096 mg
Potassium261 mg
Calcium319 mg
Iron32 mg
Magnesium39 mg
Phosphorus79 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8 mg
Folate155 mcg
Choline22 mg
Caffeine0 mg
Water559 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 59. The excerpt below is the record exactly as published.
One tablespoon Knox gelatine, one-fourth cup cold water, two cups boiling water, one cup sugar, one-half cup lemon juice, whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.