vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Orange Snow Pudding
From Miss Parloa's kitchen companion, 1887
Serves 2
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
No method was recorded for this recipe.
Nutrition per serving
579Calories
24 gProtein
122 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories579 kcal
Protein24 g
Carbohydrates122 g
Fiber0 g
Sugars115 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium20 mg
Potassium343 mg
Calcium27 mg
Iron0.3 mg
Magnesium23 mg
Phosphorus38 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C56 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.1 mg
Folate56 mcg
Choline2.7 mg
Caffeine0 mg
Water471 g
Estimated from matched ingredients across 2 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.