Snow Pudding
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Presented as published in 1909. 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
2259Calories
72 gProtein
382 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories2259 kcal
Protein72 g
Carbohydrates382 g
Fiber8.2 g
Sugars331 g
Total Fat56 g
Saturated Fat22 g
Monounsaturated Fat18 g
Polyunsaturated Fat8.8 g
Omega-30.2 g
Cholesterol1546 mg
Sodium1307 mg
Potassium1629 mg
Calcium1037 mg
Iron24 mg
Magnesium139 mg
Phosphorus1349 mg
Zinc7.6 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D13 mcg
Vitamin C106 mg
Vitamin A798 mcg
Vitamin E4.8 mg
Vitamin K1.2 mcg
Vitamin B61.2 mg
Vitamin B126.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)2.9 mg
Niacin (B3)5 mg
Folate274 mcg
Choline1279 mg
Caffeine0 mg
Water1341 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 19. The excerpt below is the record exactly as published.
SNOW PUDDING. B. B. KURTZ. Half a box of gelatine, one cup cold water, one and a half cups of sugar. When the above is soft DESSERTS 87 add one cup boiling water, juice of one lemon, whites of four well-beaten eggs. Beat all together until very light. Put in glass dish and pour over a custard, made as follows: One pint of milk, yolks of four eggs, grated rind of one lemon
Cook this with the app: pantry check, scaling, and the assistant.