vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Snow
From The Toronto Cook Book, 1915
Serves 4
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
574Calories
3 gProtein
51 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories574 kcal
Protein3.3 g
Carbohydrates51 g
Fiber4.7 g
Sugars36 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.1 g
Cholesterol121 mg
Sodium24 mg
Potassium437 mg
Calcium90 mg
Iron0.3 mg
Magnesium21 mg
Phosphorus106 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline12 mg
Caffeine0 mg
Water380 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 46. The excerpt below is the record exactly as published.
Apple Snow Take eight medium-sized apples and prepare as for sauce; run through a sieve and let stand until cold ; sweeten. Take one pint of cream
Cook this with the app: pantry check, scaling, and the assistant.