Snow Pudding

Name: Snow Pudding
Ingredients: one-half box of Cox's gelatine; one-half pint of cold water; one-half pint of boiling water; one cup sugar; a little lemon juice; the whites of three eggs; one pint of milk; yolks of three eggs; two-thirds cup of sugar; one teaspoon vanilla

From Choice recipes, 1900

Presented as published in 1900. 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

2225Calories

58 gProtein

405 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories2225 kcal

Protein58 g

Carbohydrates405 g

Fiber2.9 g

Sugars363 g

Total Fat47 g

Saturated Fat19 g

Monounsaturated Fat15 g

Polyunsaturated Fat6.7 g

Omega-30.2 g

Cholesterol1174 mg

Sodium1162 mg

Potassium1325 mg

Calcium936 mg

Iron21 mg

Magnesium118 mg

Phosphorus1128 mg

Zinc6.2 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D11 mcg

Vitamin C39 mg

Vitamin A636 mcg

Vitamin E3.6 mg

Vitamin K0.9 mcg

Vitamin B60.9 mg

Vitamin B125.3 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2.4 mg

Niacin (B3)4.8 mg

Folate225 mcg

Choline980 mg

Caffeine0 mg

Water1181 g

As published

This recipe was extracted from Choice recipes (1900), page 11. The excerpt below is the record exactly as published.

SNOW PUDDING— Mrs. Dwindle Soak one-half box of Cox's gelatine in one-half pint of cold water, set it on back of stove until dissolved. Add one-half pint of boiling water and just before it hardens beat well with the whites of three eggs, one cup sugar, and a little lemon juice. Put this in a mold. When served pour over it a custard made of one pint of milk, yolks of three eggs, two-thirds cup of sugar and one teaspoon vanilla

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