Snow Pudding

Name: Snow Pudding
Ingredients: i5 sheets gelatine; 2 tbsp. sugar; 1 tbsp. cold water; Thin shaving lemon rind; 2 tbsp. boiling water; 4 tbsp. lemon juice; + white of egg

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

251Calories

8 gProtein

50 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories251 kcal

Protein8.5 g

Carbohydrates50 g

Fiber11 g

Sugars31 g

Total Fat5.4 g

Saturated Fat1.7 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol186 mg

Sodium146 mg

Potassium301 mg

Calcium185 mg

Iron3.7 mg

Magnesium27 mg

Phosphorus120 mg

Zinc1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C153 mg

Vitamin A83 mcg

Vitamin E0.9 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1 mg

Folate57 mcg

Choline159 mg

Caffeine0 mg

Water216 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 67. The excerpt below is the record exactly as published.

SNOW PUDDING. i5 sheets gelatine. 2 tbsp. sugar. 1 tbsp. cold water. Thin shaving lemon rind. 2 tbsp. boiling water. 4 tbsp. lemon juice. + white of egg

Cook this with the app: pantry check, scaling, and the assistant.