My Mother’s Snow Pudding

Name: My Mother’s Snow Pudding
Ingredients: One-half box of gelatine; one quart cream sweetened and flavored to taste; yolk of two eggs; whites of four eggs beaten stiff; one-half cup milk; four tablespoons of water

From Dainty recipes, 1950

Presented as published in 1950. 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

3716Calories

61 gProtein

43 gCarbs

366 gFat

Full nutrition (34 nutrients)

Calories3716 kcal

Protein61 g

Carbohydrates43 g

Fiber0 g

Sugars7 g

Total Fat366 g

Saturated Fat203 g

Monounsaturated Fat81 g

Polyunsaturated Fat5.9 g

Omega-30.1 g

Cholesterol2096 mg

Sodium667 mg

Potassium1505 mg

Calcium893 mg

Iron5.3 mg

Magnesium107 mg

Phosphorus1251 mg

Zinc6.5 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D7.2 mcg

Vitamin C0 mg

Vitamin A519 mcg

Vitamin E3.2 mg

Vitamin K23 mcg

Vitamin B60.9 mg

Vitamin B123.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.5 mg

Niacin (B3)0.9 mg

Folate141 mcg

Choline904 mg

Caffeine0 mg

Water939 g

As published

This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 9. The excerpt below is the record exactly as published.

MY MOTHER’S SNOW PUDDING One-half box of gelatine; one quart cream sweetened and flavored to taste; yolk of two eggs; whites of four eggs beaten stiff and added to whipped cream. Make a custard out of the yolks of eggs and one-half cup milk. Into this melt your gelatine which has previously been soaked in four tablespoons of water

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