vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Snow Pudding
From The household (of the Detroit free press), 1886
Serves 6
Serve with custard.
Presented as published in 1886. 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
618Calories
11 gProtein
129 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories618 kcal
Protein11 g
Carbohydrates129 g
Fiber2.3 g
Sugars123 g
Total Fat9.8 g
Saturated Fat4.4 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol174 mg
Sodium124 mg
Potassium418 mg
Calcium246 mg
Iron1.3 mg
Magnesium31 mg
Phosphorus260 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.4 mcg
Vitamin C44 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate29 mcg
Choline156 mg
Caffeine0 mg
Water249 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 466. The excerpt below is the record exactly as published.
SNOW PUDDING. Make first a boiled custard of one quart of milk and the yolks of five eggs well beaten. When the milk is boiling pour it over the eggs ; stir well ; return to the vessel and let come to the boil ; it requires no sugar. When somewhat cool add a little vanilla. Set it in a cool place till needed, Then, to a box of gelatine add a pint of cold water and soak one hour ; add a pound and a half of sugar, the juice of five lemons
Cook this with the app: pantry check, scaling, and the assistant.