Snow Pudding
From Purity flour cookbook, 1917
Presented as published in 1917. 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
691Calories
11 gProtein
155 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories691 kcal
Protein11 g
Carbohydrates155 g
Fiber8 g
Sugars26 g
Total Fat3.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium1613 mg
Potassium193 mg
Calcium455 mg
Iron48 mg
Magnesium43 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate192 mcg
Choline19 mg
Caffeine0 mg
Water578 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 37. The excerpt below is the record exactly as published.
SNOW PUDDING 2 tablespoons cornstarch. 2 tablespoons granulated sugar. 3 cups boiling water. Pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.