vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Snow Pudding
From The Toronto Cook Book, 1915
Serves 2
Both should be thoroughly chilled.
Presented as published in 1915. 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
602Calories
15 gProtein
122 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories602 kcal
Protein15 g
Carbohydrates122 g
Fiber1.4 g
Sugars102 g
Total Fat8.1 g
Saturated Fat2.5 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol279 mg
Sodium385 mg
Potassium170 mg
Calcium124 mg
Iron9.4 mg
Magnesium19 mg
Phosphorus169 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C12 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.1 mg
Folate75 mcg
Choline227 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 43. The excerpt below is the record exactly as published.
Snow Pudding One tablespoon gelatine, quarter cup cold water, one cup boiling water, one cup sugar, quarter cup lemon juice, whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.