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Snow Pudding
From Scientific cooking with scientific methods, 1911
Serves 2
This pudding can be divided and tinted for a decorative effect.
Presented as published in 1911. 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
554Calories
17 gProtein
124 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories554 kcal
Protein17 g
Carbohydrates124 g
Fiber1.4 g
Sugars101 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium282 mg
Potassium67 mg
Calcium83 mg
Iron8.1 mg
Magnesium11 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2 mg
Folate40 mcg
Choline6.6 mg
Caffeine0 mg
Water271 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 108. The excerpt below is the record exactly as published.
Snow Pudding. IV4, tablespoons granulated Whites 4 eggs. gelatine. 1 cup sugar. 1.3 cup cold water, 14 cup lemon juice. 1 cup boiling water
Cook this with the app: pantry check, scaling, and the assistant.