Snow Pudding
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Serve with custard made from one pint milk, yolks of four eggs, and grated lemon rind.
Presented as published in 1902. 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
1669Calories
41 gProtein
340 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories1669 kcal
Protein41 g
Carbohydrates340 g
Fiber2.6 g
Sugars302 g
Total Fat21 g
Saturated Fat6.4 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol744 mg
Sodium861 mg
Potassium348 mg
Calcium281 mg
Iron20 mg
Magnesium45 mg
Phosphorus435 mg
Zinc2.9 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)4.1 mg
Folate162 mcg
Choline600 mg
Caffeine0 mg
Water583 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 71. The excerpt below is the record exactly as published.
SNOW PUDDING. One half package Cox's gelatine; pour over it a cup of cold water and add one and one-half cups of sugar; when soft, add one cup boiling water, juice of one lemon and the whites of four well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.