Snow Pudding

Name: Snow Pudding
Ingredients: Prepare gelatine as if you were going to make jelly; whites of three eggs

From Luncheons, breakfasts, simple dinners and carving, 1905

Serve with custard or cream.

Presented as published in 1905. 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

1793Calories

455 gProtein

2 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1793 kcal

Protein455 g

Carbohydrates2.1 g

Fiber0 g

Sugars0 g

Total Fat0.5 g

Saturated Fat0.4 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium1020 mg

Potassium83 mg

Calcium286 mg

Iron5.8 mg

Magnesium115 mg

Phosphorus203 mg

Zinc0.7 mg

Copper11 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.5 mg

Niacin (B3)0.4 mg

Folate156 mcg

Choline200 mg

Caffeine0 mg

Water145 g

As published

This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 20. The excerpt below is the record exactly as published.

Snow Pudding — Prepare gelatine as if you were going to make jelly, and when nearly cold, to one quart beat in whites of three eggs

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