Snow Pudding
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
524Calories
13 gProtein
130 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories524 kcal
Protein13 g
Carbohydrates130 g
Fiber8.4 g
Sugars108 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium16 mg
Potassium416 mg
Calcium86 mg
Iron1.9 mg
Magnesium27 mg
Phosphorus48 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A3 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate33 mcg
Choline15 mg
Caffeine0 mg
Water581 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 77. The excerpt below is the record exactly as published.
snow pudding. Put the rest of the mixture into a mold and pour the beaten mixture on top. Let stand till hard. Serve with whipped cream. Snow Pudding \ box gelatine \\ c. sugar 1 c. cold water Juice of 3 lemons 1 pt. boiling water Whites of 3 eggs
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