Snow Pudding

Name: Snow Pudding
Ingredients: 1-2 box of gelatine; 3 tablespoons of cold water; one pint of boiling water; juice and rind of 2 lemons; two cups of sugar; the beaten whites of two eggs

From Granite City cook book, 1900

Presented as published in 1900. 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

1899Calories

7 gProtein

476 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories1899 kcal

Protein7.5 g

Carbohydrates476 g

Fiber5.2 g

Sugars402 g

Total Fat3.6 g

Saturated Fat0.4 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.9 g

Cholesterol0 mg

Sodium1080 mg

Potassium136 mg

Calcium308 mg

Iron32 mg

Magnesium30 mg

Phosphorus66 mg

Zinc0.5 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.6 mg

Niacin (B3)7.9 mg

Folate128 mcg

Choline12 mg

Caffeine0 mg

Water429 g

As published

This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 10. The excerpt below is the record exactly as published.

SNOW PUDDING, 1-2 box of gelatine. 3 tablespoons of cold water. Soak fifteen minutes, add one pint of boiling water, juice and rind of 2 lemons, two cups of sugar. Strain when perfectly cold and add the beat- en whites of two eg

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