vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Snow Pudding
From The Twin-city housewife, 1920
Serves 2
Recipe by Miss L. J. Wilson.
Presented as published in 1920. 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
599Calories
14 gProtein
122 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories599 kcal
Protein14 g
Carbohydrates122 g
Fiber1.4 g
Sugars102 g
Total Fat8.1 g
Saturated Fat2.5 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol279 mg
Sodium384 mg
Potassium170 mg
Calcium123 mg
Iron9.4 mg
Magnesium19 mg
Phosphorus169 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C12 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.1 mg
Folate74 mcg
Choline226 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 47. The excerpt below is the record exactly as published.
Snow Pudding Soak one-fourth box gelatine in one-fourth cup cold water, dis- solve in one cup boiling water, add one cup sugar and one-fourth cup lemon juice, strain and set aside to cool, stirring occasionally. When quite thick beat with wire spoon or whisk until frothy and add the stiffy beaten white of three eggs. Mould or pile by spoonfuls on glass dish and serve cold with the following custard over it: Beat yolks of three eggs slightly, add one-fourth cup sugar and a pinch of salt. Add gradually two cups scalded milk
Cook this with the app: pantry check, scaling, and the assistant.