vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Apple Snow
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Presented as published in 1913. 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
802Calories
24 gProtein
149 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories802 kcal
Protein24 g
Carbohydrates149 g
Fiber5.8 g
Sugars132 g
Total Fat16 g
Saturated Fat1.7 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol21 mg
Sodium25 mg
Potassium406 mg
Calcium117 mg
Iron1.4 mg
Magnesium87 mg
Phosphorus186 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A15 mcg
Vitamin E7.4 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)1.2 mg
Folate19 mcg
Choline23 mg
Caffeine0 mg
Water293 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 58. The excerpt below is the record exactly as published.
Apple Snow. Core and quarter but do not pare 3 large apples. Stew till soft and rub them through flne sieve. Add 1 teaspoon lemon juice. Beat stiff the whites of 3 eggs, add Yi cup flne sugar, beat again, add the apple and beat till like snow. Pile lightly in glass dish, garnish with jelly. Serve cold with boiled custard and shredded almonds
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