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Snow Pudding
From The new home cook book, 1896
Serves 2
Considered an excellent and delicate dessert if made properly.
Presented as published in 1896. 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
540Calories
7 gProtein
133 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories540 kcal
Protein6.5 g
Carbohydrates133 g
Fiber4.2 g
Sugars100 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium286 mg
Potassium173 mg
Calcium109 mg
Iron8.7 mg
Magnesium17 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate44 mcg
Choline9.8 mg
Caffeine0 mg
Water304 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 97. The excerpt below is the record exactly as published.
SNOW PUDDING. Mrs. L. H. Smith, Kenwood. One-third box Coxe's gelatine, soaked ten minutes in one-half pint cold water, and afterwards add one-half pint of boiling water, juice of two good sized fresh lemons, one and a half cups powdered sugar ; allow this to stand over a slow fire only a few moments ; then strain it through a flannel bag into your pudding dish and set away to cool ; then make a smooth custard of the yolks of five eggs with one and a half tablespoons corn starch
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