Snow Pudding

Name: Snow Pudding
Ingredients: Half of a 6d. packet of gelatine; The whites of 3 eggs; A small teacupful of white sugar; The juice of 3 lemons; Lemon essence

From Hilda's diary of a Cape housekeeper, 1902

Best made overnight.

Presented as published in 1902. 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

137Calories

13 gProtein

30 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories137 kcal

Protein13 g

Carbohydrates30 g

Fiber8.4 g

Sugars7.5 g

Total Fat0.9 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium6 mg

Potassium414 mg

Calcium78 mg

Iron1.8 mg

Magnesium24 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

Water345 g

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 25. The excerpt below is the record exactly as published.

Snow Pudding. — How often one requires to have a really good pudding, which can be made the day before, and will be as good cold as hot. Here is one (Mrs. Eksteen’s) worth remembering — for it is best made over- night— ^ Pot-pourri from a Surrey Garden 49 E Jan. TO KEEP BUTTER COOL Half of a 6d. packet of gelatine. The whites of 3 eggs. A small teacupful of white sugar. The juice of 3 lemons. Lemon essence

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