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Snow Pudding I
From Boston Cooking-School cook book, 1896
Serves 6
Serves 6.
Presented as published in 1896. 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
179Calories
4 gProtein
41 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories179 kcal
Protein4.5 g
Carbohydrates41 g
Fiber0.5 g
Sugars34 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium93 mg
Potassium22 mg
Calcium27 mg
Iron2.7 mg
Magnesium3.5 mg
Phosphorus6.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate13 mcg
Choline2.1 mg
Caffeine0 mg
Water73 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 232. The excerpt below is the record exactly as published.
SNOW PUDDING I 1 tablespoon granulated gelatine 1 cup sugar 14 cup cold water Y4 cup lemon juice 1 cup boiling water 3 egg whites
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