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Snow Pudding

Name: Snow Pudding
Yield: 2 servings
Ingredients: One-half package of Keystone Silver White gelatine; let it soak in one cup of cold water for fifteen minutes; add one cup of boiling water; one and one-half cup sugar; juice of one lemon; the whites of four eggs well beaten

From The New century cook book, 1899

Serves 2

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

712Calories

8 gProtein

174 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories712 kcal

Protein8.5 g

Carbohydrates174 g

Fiber1.5 g

Sugars152 g

Total Fat1.2 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium275 mg

Potassium86 mg

Calcium84 mg

Iron8.1 mg

Magnesium12 mg

Phosphorus21 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C19 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2 mg

Folate42 mcg

Choline5.6 mg

Caffeine0 mg

Water312 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The New century cook book (1899), page 123. The excerpt below is the record exactly as published.

Snow Pudding. One-half package of Keystone Silver White gelatine, let it soak in one cup of cold water for fifteen minutes, add one cup of boiling water, one and one-half cup sugar, juice of one lemon and the whites of four eggs well beaten

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