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Lemon Snow Pudding with Raspberry, a la New York
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
557Calories
64 gProtein
84 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories557 kcal
Protein64 g
Carbohydrates84 g
Fiber5.6 g
Sugars68 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium123 mg
Potassium289 mg
Calcium91 mg
Iron1.9 mg
Magnesium31 mg
Phosphorus54 mg
Zinc0.2 mg
Copper1.3 mg
Manganese0.1 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)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.2 mg
Folate39 mcg
Choline32 mg
Caffeine0 mg
Water525 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 539. The excerpt below is the record exactly as published.
Lemon Snow Pudding with Raspberry, a la New York Pouding de Neige, au Citron et aux Framboises, a la New York Take the juice of two lemons; add one cup water, five tablespoons granulated sugar, and seven tablespoons dissolved Cox’s gelatine; stir on ice until thickened. Beat the whites of four eggs
Cook this with the app: pantry check, scaling, and the assistant.