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Snow Padding

Name: Snow Padding
Yield: 3 servings
Ingredients: Half a package of gelatine; a pint of boiling water; the juice and grated rind of one lemon; three-quarters of a pound of sifted sugar; the whites of four eggs

From The economical cook book, 1905

Serves 3

Presented as published in 1905. 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

674Calories

15 gProtein

142 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories674 kcal

Protein15 g

Carbohydrates142 g

Fiber2.7 g

Sugars114 g

Total Fat7.6 g

Saturated Fat2.2 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol248 mg

Sodium464 mg

Potassium184 mg

Calcium151 mg

Iron12 mg

Magnesium21 mg

Phosphorus161 mg

Zinc1 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D1.3 mcg

Vitamin C18 mg

Vitamin A107 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.7 mg

Folate79 mcg

Choline204 mg

Caffeine0 mg

Water209 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 92. The excerpt below is the record exactly as published.

Snow Padding. Half a package of gelatine dissolved in a pint of boiling water, the juice and grated rind of one lemon, and three-quarters of a pound of sifted sugar ; beat the whites of four eggs

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