Snow Pudding
From Household science and arts, 1913
Serve with soft custard made from the yolks of the eggs.
Presented as published in 1913. 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
120Calories
11 gProtein
18 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories120 kcal
Protein11 g
Carbohydrates18 g
Fiber0.7 g
Sugars14 g
Total Fat0.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium54 mg
Potassium65 mg
Calcium18 mg
Iron0.7 mg
Magnesium23 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.2 mcg
Choline5.1 mg
Caffeine1.7 mg
Water247 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 39. The excerpt below is the record exactly as published.
i c. cold water lie. boiling water i c. sugar Spk. salt i c. orange juice 2 tbs. lemon juice LEMON JELLY Make the jelly according to the directions on page 99. ORANGE JELLY Make the jelly according to the directions on page 99. RECIPE 134. COFFEE JELLY 2 tbs. granulated Make the jelly according to the directions gelatin on page 99. Serve it with whipi)ed cream J c. cold water or with plain cream. 2i c. boiling hot coffee i c. sugar Spk. salt RECIPE 135. RECIPE 136. IJ tbs. granulated gelatin i c. cold water 1 oz. grated choco- SNOW PUDDING
Cook this with the app: pantry check, scaling, and the assistant.