vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Snow Pudding
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Presented as published in 1907. 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
558Calories
13 gProtein
123 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories558 kcal
Protein13 g
Carbohydrates123 g
Fiber2.8 g
Sugars116 g
Total Fat5.4 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium93 mg
Potassium213 mg
Calcium66 mg
Iron1.6 mg
Magnesium18 mg
Phosphorus117 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C53 mg
Vitamin A81 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate36 mcg
Choline155 mg
Caffeine0 mg
Water364 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 64. The excerpt below is the record exactly as published.
Snow Pudding1. Half a 6d. packet of Sheet Gelatine, ipt. Water. ^lb. grated Sugar. Whites of 2 Eggs. Juice of 2 Lemons
Cook this with the app: pantry check, scaling, and the assistant.