vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
A Dish of Snow
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
187Calories
7 gProtein
31 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories187 kcal
Protein6.8 g
Carbohydrates31 g
Fiber2.3 g
Sugars26 g
Total Fat5 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium231 mg
Calcium37 mg
Iron1 mg
Magnesium13 mg
Phosphorus119 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C7.2 mg
Vitamin A84 mcg
Vitamin E0.6 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline153 mg
Caffeine0 mg
Water194 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 49. The excerpt below is the record exactly as published.
A Dish of Snow Select very juicy apples, pare and core them, stew them in clear water until soft, strain through a sieve, sweeten to taste with powdered sugar; spread this, when cold, in a deep glass dish. To every apple allow the white of one egg
Cook this with the app: pantry check, scaling, and the assistant.