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Snowden Pudding
From Harper's cook book encyclopædia, 1902
Serves 4
Serve with sweet sauce.
Presented as published in 1902. 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
724Calories
8 gProtein
174 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories724 kcal
Protein8 g
Carbohydrates174 g
Fiber0.8 g
Sugars117 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.1 mg
Potassium140 mg
Calcium22 mg
Iron4.2 mg
Magnesium22 mg
Phosphorus82 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.8 mg
Folate117 mcg
Choline1.9 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 358. The excerpt below is the record exactly as published.
Snowden Pudding. — Prepare 1 lb. of sponge-cake batter in the following manner, to be baked in a thin sheet : To 1 lb. of eggs, weighed in the shell, put 1 lb. of pulverized white sugar and 10 ozs. of flour. Flavor with the juice and grated rind of a fine, fresh lemon, or, if that is not obtainable, a teaspoonful of pure extract of lemon. When baked, and while hot, spread over the cake a layer of some nice preserves
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