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Snow Pudding
From How we cook in Tennessee .., 1906
Serves 2
Custard: Three yolks of eggs, beat well with three tablespoons of sugar; scald one pint milk. Pour slowly on egg and sugar. Let it boil about five minutes. Flavor when cool.
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
499Calories
6 gProtein
121 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories499 kcal
Protein6.3 g
Carbohydrates121 g
Fiber1.4 g
Sugars101 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium281 mg
Potassium67 mg
Calcium82 mg
Iron8.1 mg
Magnesium11 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate40 mcg
Choline6.6 mg
Caffeine0 mg
Water155 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 136. The excerpt below is the record exactly as published.
Snow Pudding. — One and one-quarter tablespoons Knox's gelatine in one-quarter cup of cold water. Let it stand fifteen minutes. Then pour one cup of boiling water on gelatine. Stir in one cup sugar, one-quarter cup lemon juice. Put it aside till it begins to thicken. Beat whites of three eggs
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