Snow Pudding

Name: Snow Pudding
Ingredients: y<2. box gelatine; cup sherry wine; t pint warm water; 4 whites or eggs, beaten to stiff froth; 2 cups sugar; Juice 3 lemons

From The Edwardsville cook book, 1906

Presented as published in 1906. 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

2012Calories

25 gProtein

416 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories2012 kcal

Protein25 g

Carbohydrates416 g

Fiber0 g

Sugars403 g

Total Fat20 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium317 mg

Potassium392 mg

Calcium140 mg

Iron4 mg

Magnesium40 mg

Phosphorus407 mg

Zinc2.7 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.4 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water710 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 30. The excerpt below is the record exactly as published.

SNOW PUDDING. Mrs. J. T. Keller, St. Louis, Mo. ’ y<2. box gelatine. cup sherry winp t pint warm water. 4 whites or eggs, oeaien to stiff 2 cups sugar. froth. Juice 3 lemons

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