vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Snow Pudding
From Kirmess cook book, 1907
Serves 3
Presented as published in 1907. 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
666Calories
7 gProtein
165 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories666 kcal
Protein6.8 g
Carbohydrates165 g
Fiber3.6 g
Sugars136 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium369 mg
Potassium138 mg
Calcium122 mg
Iron11 mg
Magnesium16 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A0.7 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate51 mcg
Choline9.1 mg
Caffeine0 mg
Water188 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 158. The excerpt below is the record exactly as published.
SNOW PUDDING. Mrs. Charles A. Greer, Rye, N. Y. Dissolve one-half box of Cox's gelatine in a pint of boil- ing water, add two cups of sugar, and the juice of two or three lemons; when this has become cool (not hard) beat in the whites of three eggs
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