Snowdon Pudding
From The Apsley cookery book, 1905
Presented as published in 1905. 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
1164Calories
33 gProtein
241 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories1164 kcal
Protein33 g
Carbohydrates241 g
Fiber6.8 g
Sugars127 g
Total Fat7.9 g
Saturated Fat1.6 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat3.6 g
Omega-30.4 g
Cholesterol0 mg
Sodium1131 mg
Potassium334 mg
Calcium339 mg
Iron8.5 mg
Magnesium55 mg
Phosphorus234 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate258 mcg
Choline39 mg
Caffeine0 mg
Water204 g
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 70. The excerpt below is the record exactly as published.
Snowdon Pudding. Ingredients. Eight ounces of white Bread crumbs. Six ounces of Albene. Three ounces of Sugar. Three tablespoonfuls of (peach or apricot). Whites of four Eggs
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