Snow Pudding
From The Edwardsville cook book, 1906
Serve with custard made from 1 quart milk and yolks of six eggs, boiled and flavored with vanilla.
Presented as published in 1906. 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
2190Calories
26 gProtein
429 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories2190 kcal
Protein26 g
Carbohydrates429 g
Fiber0 g
Sugars405 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium328 mg
Potassium500 mg
Calcium149 mg
Iron4.3 mg
Magnesium51 mg
Phosphorus417 mg
Zinc2.8 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.6 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water795 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 30. The excerpt below is the record exactly as published.
SNOW PUDDING. Mrs. J. T. Keller, St. Louis, Mo. ’ y<2. box gelatine. cup sherry winp t pint warm water. 4 whites or eggs, oeaien to stiff 2 cups sugar. froth. Juice 3 lemons
Cook this with the app: pantry check, scaling, and the assistant.