Snow Pudding
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
563Calories
26 gProtein
81 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories563 kcal
Protein26 g
Carbohydrates81 g
Fiber0.2 g
Sugars61 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium187 mg
Potassium732 mg
Calcium600 mg
Iron0.1 mg
Magnesium59 mg
Phosphorus495 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water509 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 25. The excerpt below is the record exactly as published.
Snow Pudding. Suppler.— Cold Roast Pork. Hot Baked Apples. Bread and But- ter. Cake. Tea. Snow Piiddinc— White part. — i pint milk, 2j^ tablespoonfuls of corn starch, 3 tablespoonfuls of sugar, flavor with salt and vanilla
Cook this with the app: pantry check, scaling, and the assistant.