Snow Pudding

Name: Snow Pudding
Ingredients: one ounce gelatine; one-half glass of sherry wine; as much water; the whites of ten eggs; three-quarters of a pound of fine sugar; one orange peeled; the juice of the same

From Perfection in baking, 1895

If fruit flavors and coloring are used, a variety of names can be given.

Presented as published in 1895. 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

2466Calories

91 gProtein

395 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories2466 kcal

Protein91 g

Carbohydrates395 g

Fiber3.6 g

Sugars373 g

Total Fat50 g

Saturated Fat16 g

Monounsaturated Fat18 g

Polyunsaturated Fat9.6 g

Omega-30.2 g

Cholesterol1860 mg

Sodium803 mg

Potassium1440 mg

Calcium410 mg

Iron10 mg

Magnesium118 mg

Phosphorus1087 mg

Zinc6.9 mg

Copper1.2 mg

Manganese0.4 mg

Vitamin D10 mcg

Vitamin C161 mg

Vitamin A800 mcg

Vitamin E5.3 mg

Vitamin K1.5 mcg

Vitamin B61.1 mg

Vitamin B124.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)2.5 mg

Niacin (B3)1.5 mg

Folate341 mcg

Choline1481 mg

Caffeine0 mg

Water1021 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 12. The excerpt below is the record exactly as published.

Snow Pudding. For. twelve persons. Dissolve one ounce gelatine in one-half glass of sherry wine and as much water. In the snow of the whites of ten eggs beat three-quarters of a pound of fine sugar and the gela- tine. One orange peeled, and the -juice of the sam

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