Snow Pudding
From Principles of cooking, 1914
Serve cold with boiled custard.
Presented as published in 1914. 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
1040Calories
21 gProtein
245 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1040 kcal
Protein21 g
Carbohydrates245 g
Fiber2.8 g
Sugars202 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium558 mg
Potassium133 mg
Calcium163 mg
Iron16 mg
Magnesium21 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4 mg
Folate79 mcg
Choline12 mg
Caffeine0 mg
Water387 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 69. The excerpt below is the record exactly as published.
Snow Pudding. — Soak one tablespoon of gelatin in one fourth cup of cold water, and add one cup of boiling water, one cup of sugar, one fourth cup of lemon juice. Prepare as for lemon jelly. When mixture has thickened, beat until frothy. Add whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.