Lemon Sponge or Snow Pudding
From The Central cook book, 1924
Mrs. T. T. WELtons.
Presented as published in 1924. 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
576Calories
4 gProtein
142 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories576 kcal
Protein4 g
Carbohydrates142 g
Fiber2.8 g
Sugars102 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium541 mg
Potassium130 mg
Calcium158 mg
Iron16 mg
Magnesium19 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate76 mcg
Choline9.3 mg
Caffeine0 mg
Water309 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 46. The excerpt below is the record exactly as published.
Lemon Sponge or Snow Pudding 4 envelope Knox sparkling 34 cup sugar. gelatine. 14 cup cold water. 14 cup lemon juice. 1 cup boiling water. Whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.