vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Snow Pudding
From Temperance cook book, 1887
Serves 2
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
722Calories
20 gProtein
148 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories722 kcal
Protein20 g
Carbohydrates148 g
Fiber5.4 g
Sugars103 g
Total Fat8.9 g
Saturated Fat2.6 g
Monounsaturated Fat3 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol279 mg
Sodium660 mg
Potassium309 mg
Calcium224 mg
Iron18 mg
Magnesium33 mg
Phosphorus200 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.5 mcg
Vitamin C53 mg
Vitamin A121 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.1 mg
Folate112 mcg
Choline234 mg
Caffeine0 mg
Water339 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 87. The excerpt below is the record exactly as published.
One cupful of sugar and one of milk, one tablespoonful of but- ter, two eggs, three cupfuls of flour, three teaspoonfuls of Equity baking-powder, one teaspoonful of salt. Hub the butter and su- gar together, beat in the yolks, then the milk and salt, the beaten whites, alternately with the flour and baking-powder; bake or steam in a buttered pudding-dish. Serve with liquid sauce. PORCUPINE PUDDING. Make a sponge cake, and after it is baked, put it in a deep dish, and pour over it a boiled custard, made of the yolks of PUDDINGS AND SAUCES. 147 four eggs, and a quart of sweet milk; beat the whites of the eggs to a stiff froth, add half a cup of powdered sugar, spread this over the pudding, and set it in the oven to dry; then take a cupful of blanched almonds and stick them into the frosting as thickly as possible. BIRD'S NEST PUDDING. Pare six large apples, take out the cores, lay them in a baking- dish, fill the holes with sugar, cinnamon and nutmeg. Make a rich custard, pour it over the apples. Bake one half hour, and serve with sauce. SNOW PUDDING. Cover one-half of a package of gelatine with cold water, and when softened, stir into it a pint of boiling water; add one cup- ful of sugar, or sugar to taste, and the juice of two lemons; when cold and just beginning to thicken, add the well beaten whites of three eggs
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