Apple Snow
From The "ideal" cookery book, 1902
Presented as published in 1902. 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
440Calories
27 gProtein
33 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories440 kcal
Protein27 g
Carbohydrates33 g
Fiber0 g
Sugars32 g
Total Fat22 g
Saturated Fat9.2 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol609 mg
Sodium314 mg
Potassium571 mg
Calcium359 mg
Iron2.7 mg
Magnesium44 mg
Phosphorus518 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C6 mg
Vitamin A298 mcg
Vitamin E1.7 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.4 mg
Folate78 mcg
Choline295 mg
Caffeine0 mg
Water313 g
As published
This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 9. The excerpt below is the record exactly as published.
Apple Snow. Place sponge cakes in a glass dish, cover with custard, and leave to soak a few hours. Cover with dry stewed apples to which has been added sugar and lemon juice. Pile whisked whites of two eggs
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