vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Orange Snow Pudding
From Miss Parloa's kitchen companion, 1887
Serves 3
Serve with custard sauce.
Presented as published in 1887. 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
474Calories
18 gProtein
80 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories474 kcal
Protein18 g
Carbohydrates80 g
Fiber0 g
Sugars77 g
Total Fat10 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium155 mg
Potassium366 mg
Calcium74 mg
Iron1.9 mg
Magnesium27 mg
Phosphorus223 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C38 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate84 mcg
Choline296 mg
Caffeine0 mg
Water304 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 339. The excerpt below is the record exactly as published.
Orange Snow Pudding. Use half a package of gelatine, three gills of orange juice, a generous cupful of sugar, three gills of water, and the whites of six eggs
Cook this with the app: pantry check, scaling, and the assistant.