Lemon Sponge or Snow Pudding

Name: Lemon Sponge or Snow Pudding
Ingredients: One-half envelope Knox Sparkling Gelatine; one-fourth cup cold water; one cup boiling water; three-fourths cup sugar; one-quarter cup lemon juice; whites of two eggs

From Durham cook book ..., 1921

Chill and serve with boiled custard.

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

912Calories

17 gProtein

193 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories912 kcal

Protein17 g

Carbohydrates193 g

Fiber2.8 g

Sugars153 g

Total Fat11 g

Saturated Fat3.3 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol372 mg

Sodium684 mg

Potassium269 mg

Calcium214 mg

Iron18 mg

Magnesium31 mg

Phosphorus236 mg

Zinc1.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D2 mcg

Vitamin C24 mg

Vitamin A160 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)4.1 mg

Folate123 mcg

Choline303 mg

Caffeine0 mg

Water385 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 57. The excerpt below is the record exactly as published.

LEMON SPONGE OE SNOW PUDDING. One-half envolope Knox Spark- ling Gelatine, one-fourth cup cold water, one cup boiling water, three-fourths cup sugar, one-quarter cup lemon juice, whites of two eggs

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