vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Snow Pudding
From Miss Parloa's kitchen companion, 1887
Serves 2
Serve with soft custard made from milk, egg yolks, and sugar.
Presented as published in 1887. 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
580Calories
16 gProtein
105 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories580 kcal
Protein16 g
Carbohydrates105 g
Fiber2.8 g
Sugars51 g
Total Fat11 g
Saturated Fat3.3 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol372 mg
Sodium684 mg
Potassium203 mg
Calcium210 mg
Iron18 mg
Magnesium27 mg
Phosphorus233 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4 mg
Folate111 mcg
Choline300 mg
Caffeine0 mg
Water329 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 349. The excerpt below is the record exactly as published.
Snow Pudding. The ingredients are : one pint of boiling water, one lemon, half a cupful of sugar, four table-spoonfuls of corn-starch, half a cupful of cold water, and the whites of four eggs
Cook this with the app: pantry check, scaling, and the assistant.