vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Snow Pudding
From Vegetarian Cook Book, 1904
Serves 2
Presented as published in 1904. 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
490Calories
29 gProtein
59 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories490 kcal
Protein29 g
Carbohydrates59 g
Fiber0 g
Sugars57 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium574 mg
Potassium732 mg
Calcium600 mg
Iron0 mg
Magnesium58 mg
Phosphorus492 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water537 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 50. The excerpt below is the record exactly as published.
SNOW PUDDING Milk, 1 quart. Salt, 1-3 teaspoon. Egg whites, 5. Sugar, 1-3 cup. Corn-starch, 1-3 cup. Vanilla to flavor.
Cook this with the app: pantry check, scaling, and the assistant.