vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Snow Pudding
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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
638Calories
19 gProtein
108 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories638 kcal
Protein19 g
Carbohydrates108 g
Fiber1.1 g
Sugars87 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium245 mg
Potassium285 mg
Calcium104 mg
Iron3.1 mg
Magnesium22 mg
Phosphorus316 mg
Zinc2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C8.8 mg
Vitamin A240 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.1 mg
Folate82 mcg
Choline451 mg
Caffeine0 mg
Water145 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 117. The excerpt below is the record exactly as published.
Snow Pudding. — Prepare lemon jelly as directed, and when it begins to jelly and is slightly thickened all through, whip with a Dover beater until perfectly light, then add the whites of three eggs beaten stiff, to which has been added a pinch of salt and three tablespoonfuls of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.