vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Snow Pudding
From The home cook book, 1905
Serves 2
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
628Calories
13 gProtein
149 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories628 kcal
Protein13 g
Carbohydrates149 g
Fiber5.4 g
Sugars103 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium545 mg
Potassium204 mg
Calcium180 mg
Iron17 mg
Magnesium23 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.1 mg
Folate76 mcg
Choline12 mg
Caffeine0 mg
Water325 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 154. The excerpt below is the record exactly as published.
SNOW PUDDING Soak two teaspoons of gelatine in a little cold water. Dis- solve a cup of sugar in a pint of boiling water and pour over the gelatine, stirring all the time. Next add the juice of two lemons, and set to cool. Beat the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.