Snow Pudding
From Public school household science, 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
1121Calories
17 gProtein
248 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories1121 kcal
Protein17 g
Carbohydrates248 g
Fiber5.4 g
Sugars204 g
Total Fat12 g
Saturated Fat3.3 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol372 mg
Sodium684 mg
Potassium344 mg
Calcium236 mg
Iron18 mg
Magnesium35 mg
Phosphorus247 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C53 mg
Vitamin A161 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.1 mg
Folate122 mcg
Choline305 mg
Caffeine0 mg
Water387 g
As published
This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 38. The excerpt below is the record exactly as published.
SNOW PUDDING. i J box gelatine, 1 cup boiling water. 1 cup sugar. 2 tbsps. cold water. Juice of 1 lemon. Whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.