Snow Pudding

Name: Snow Pudding
Ingredients: half a box of Cooper's gelatine; one pint of cold water; two cups of sugar; the juice of two lemons; one pint of boiling water; whites of four eggs

From Cooks in clover, 1889

Presented as published in 1889. 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

2185Calories

33 gProtein

478 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories2185 kcal

Protein33 g

Carbohydrates478 g

Fiber5.2 g

Sugars403 g

Total Fat23 g

Saturated Fat6.6 g

Monounsaturated Fat7.7 g

Polyunsaturated Fat4.7 g

Omega-30.1 g

Cholesterol744 mg

Sodium1381 mg

Potassium412 mg

Calcium433 mg

Iron35 mg

Magnesium58 mg

Phosphorus462 mg

Zinc3.1 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.6 mg

Niacin (B3)8.1 mg

Folate222 mcg

Choline600 mg

Caffeine0 mg

Water1009 g

As published

This recipe was extracted from Cooks in clover (1889), page 37. The excerpt below is the record exactly as published.

Snow Pudding. — Soak half a box of Cooper's gelatine in one pint of cold water, adding two cups of sugar and the juice of two lemons. Pour over this one pint of boiling water, strain through a fine cloth, and let it stand until it commences to jell. Beat the whites of four eggs

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