Vanilla Snow Pudding

Name: Vanilla Snow Pudding
Ingredients: one cup of rice; five cups of salted water; half cup sweet cream; half cup sugar; one tablespoon butter; the stiffly beaten whites of two eggs; Flavor with vanilla

From True food values and their low costs, 1916

Presented as published in 1916. 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

1188Calories

15 gProtein

275 gCarbs

14 gFat

Full nutrition (33 nutrients)

Calories1188 kcal

Protein15 g

Carbohydrates275 g

Fiber2.3 g

Sugars101 g

Total Fat14 g

Saturated Fat0.6 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat1 g

Cholesterol31 mg

Sodium67 mg

Potassium1046 mg

Calcium225 mg

Iron9.7 mg

Magnesium132 mg

Phosphorus323 mg

Zinc2.2 mg

Copper1 mg

Manganese2.9 mg

Vitamin D0 mcg

Vitamin C31 mg

Vitamin A1.2 mcg

Vitamin E0.2 mg

Vitamin K0.2 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)8.3 mg

Folate454 mcg

Choline10 mg

Caffeine0 mg

Water1286 g

As published

This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 54. The excerpt below is the record exactly as published.

Vanilla Snow Pudding One cup of rice, five cups of salted water; boil for twenty minutes, then add half cup sweet cream, half cup sugar, one tablespoon butter, and fold in the stiffly beaten whites of two eggs. Flavor with vanilla

Cook this with the app: pantry check, scaling, and the assistant.