Apple Snow
From Physical culture cook book, 1901
Presented as published in 1901. 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
746Calories
15 gProtein
159 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories746 kcal
Protein15 g
Carbohydrates159 g
Fiber9.4 g
Sugars138 g
Total Fat10 g
Saturated Fat3.3 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol372 mg
Sodium143 mg
Potassium787 mg
Calcium93 mg
Iron2.3 mg
Magnesium41 mg
Phosphorus277 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D2 mcg
Vitamin C29 mg
Vitamin A174 mcg
Vitamin E1.4 mg
Vitamin K4.6 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.7 mg
Folate47 mcg
Choline318 mg
Caffeine0 mg
Water701 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 48. The excerpt below is the record exactly as published.
Apple Snow. — Wash, core and bake four apples. Remove skins and heat to a pulp with the whites of two eggs beaten to a stiff froth and one-half cup powdered sugar
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