vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sauce for Snow Pudding
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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
604Calories
12 gProtein
108 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories604 kcal
Protein12 g
Carbohydrates108 g
Fiber0 g
Sugars108 g
Total Fat15 g
Saturated Fat7 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol305 mg
Sodium106 mg
Potassium398 mg
Calcium334 mg
Iron0.7 mg
Magnesium31 mg
Phosphorus346 mg
Zinc1.6 mg
Copper0 mg
Manganese0 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A175 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate37 mcg
Choline252 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 158. The excerpt below is the record exactly as published.
SAUCE FOR THIS PUDDING. Place on the fire, in double boiler, one pint of milk. When it comes to a boil add the yolks of three eggs, well beaten, one tablespoon of corn-starch mixed well with a little cold milk. Remove from fire, add sugar and vanilla to taste
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