vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free

Snow Pudding

Name: Snow Pudding
Yield: 5 servings
Ingredients: Dissolve % box of gelatine; 1% cups cold water; 2 cups boiling water; juice of 2 lemons; 3 cups granulated sugar; the whites of 5 eggs

From The Henderson cook book, 1914

Serves 5

Presented as published in 1914. 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

582Calories

9 gProtein

140 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories582 kcal

Protein9.4 g

Carbohydrates140 g

Fiber2.2 g

Sugars122 g

Total Fat1 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium225 mg

Potassium84 mg

Calcium76 mg

Iron6.7 mg

Magnesium10 mg

Phosphorus21 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C21 mg

Vitamin A0.4 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.6 mg

Folate31 mcg

Choline5.5 mg

Caffeine0 mg

Water227 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 46. The excerpt below is the record exactly as published.

SNOW PUDDING. Dissolve % box of gelatine in 1% cups cold water. Then add \y=z cups boiling water, juice of 2 lemons, add 3 cups granulated sugar. Stir until the sugar is dissolved, then set away. When it begins to jelly whip with an egg-beater until perfectly light, then add the whites of 5 eggs

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