vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Snow Pudding
From Magnet users cook book, 1920
Serves 1
—Miss Dora Edminds, Qu’Appelle, Sask.
Presented as published in 1920. 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
456Calories
0 gProtein
117 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories456 kcal
Protein0 g
Carbohydrates117 g
Fiber0.2 g
Sugars100 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9717 mg
Potassium9.3 mg
Calcium22 mg
Iron0.2 mg
Magnesium5.8 mg
Phosphorus2.3 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Water474 g
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 26. The excerpt below is the record exactly as published.
SNOW PUDDING. Two cups water, 2 tablespoons cornstarch, 2 eggs (whites only), % cup of white sugar, pinch salt, lemon flavoring
Cook this with the app: pantry check, scaling, and the assistant.