Snow Pudding

Name: Snow Pudding
Ingredients: one-half box of gelatine; one pint of cold water; one pint of boiling water; the grated rind and juice of two lemons; two and a half cups of sugar; the whites of five eggs

From The Common sense recipe book, 1898

Presented as published in 1898. 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

2344Calories

10 gProtein

595 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories2344 kcal

Protein9.7 g

Carbohydrates595 g

Fiber11 g

Sugars507 g

Total Fat4.5 g

Saturated Fat0.4 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1.1 g

Cholesterol0 mg

Sodium1102 mg

Potassium414 mg

Calcium374 mg

Iron33 mg

Magnesium51 mg

Phosphorus98 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C106 mg

Vitamin A2 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8.1 mg

Folate150 mcg

Choline23 mg

Caffeine0 mg

Water1035 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 69. The excerpt below is the record exactly as published.

SNOW PUDDING. Dissolve one-half box of gelatine in one pint of cold water; when soft, add one pint of boiling water, the grated rind and juice of two lemons, and two and one-half cups of sugar. Let stand until cold and ‘begins to stiffen. Then beat in the whites of five eggs

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