vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Snow Pudding

Name: Snow Pudding
Yield: 1 servings
Ingredients: 1 pt. milk; 1 glass sherry; 1/2 oz. gelatine; A few drops vanilla; 3 oz. sugar; 2 whites of eggs

From Cookery for every household, 1914

Serves 1

Sufficient for 3 or 4 persons. Probable cost, 8d.

Presented as published in 1914. 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

665Calories

27 gProtein

102 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories665 kcal

Protein27 g

Carbohydrates102 g

Fiber0 g

Sugars91 g

Total Fat11 g

Saturated Fat3.6 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol375 mg

Sodium1653 mg

Potassium394 mg

Calcium117 mg

Iron2.9 mg

Magnesium42 mg

Phosphorus264 mg

Zinc1.6 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A168 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B121 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.4 mg

Folate54 mcg

Choline316 mg

Caffeine0 mg

Water312 g

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 704. The excerpt below is the record exactly as published.

Snow Pudding 1 pt. milk. 1 glass sherry. -t oz. gelatine. A few drops vanilla. 3 oz. sugar. 2 whites of eggs

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