Snow Pudding

Name: Snow Pudding
Ingredients: Yz box of gelatine; i teacup of cold water; 3 gills of boiling water; i cup of sugar; the juice of i lemon; Y^ teacup of wine; the well-beaten whites of 3 eggs

From The way to the heart, 1905

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

1349Calories

25 gProtein

261 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories1349 kcal

Protein25 g

Carbohydrates261 g

Fiber3.9 g

Sugars203 g

Total Fat17 g

Saturated Fat5 g

Monounsaturated Fat5.8 g

Polyunsaturated Fat3.5 g

Omega-30.1 g

Cholesterol558 mg

Sodium1036 mg

Potassium423 mg

Calcium330 mg

Iron27 mg

Magnesium55 mg

Phosphorus370 mg

Zinc2.5 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.2 mg

Niacin (B3)6.2 mg

Folate167 mcg

Choline456 mg

Caffeine0 mg

Water740 g

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 25. The excerpt below is the record exactly as published.

Snow Pudding. Cover Yz box of gelatine with i teacup of cold water, and when softened, pour over it 3 gills of boiling water. Add i cup of sugar, the juice of i lemon, Y^ teacup of wine. Wher cold add the well-beaten whites of 3 eggs

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