vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Snow Pudding
From The new practical housekeeping, 1890
Serves 12
Use light-colored jelly for a better presentation.
Presented as published in 1890. 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
607Calories
10 gProtein
36 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories607 kcal
Protein9.7 g
Carbohydrates36 g
Fiber0 g
Sugars32 g
Total Fat47 g
Saturated Fat26 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol338 mg
Sodium107 mg
Potassium195 mg
Calcium105 mg
Iron1 mg
Magnesium14 mg
Phosphorus182 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A93 mcg
Vitamin E0.6 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate27 mcg
Choline172 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 484. The excerpt below is the record exactly as published.
whites of six eggs and one-half pound pulverized sugar to a stiff froth : put in saucepan three pints cream and three-fourths cup sugar and set on stove till it comes to a boil, then draw to back of stove, flavor with teaspoon vanilla, and with two spoons shape the meringues into balls, and drop into the boil- ing cream ; let brown slightl v on both sides, then put on a sieve to drain. Put in a pudding mold some fruit jelly — apple or any light colored jelly — about an inch deep, and set mold in pan of cnopped ice. Add beaten yolks of eight eggs
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