vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Snow
From The household cook book, 1902
Serves 3
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
546Calories
8 gProtein
108 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories546 kcal
Protein8.4 g
Carbohydrates108 g
Fiber0 g
Sugars105 g
Total Fat10 g
Saturated Fat4.6 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol203 mg
Sodium71 mg
Potassium410 mg
Calcium228 mg
Iron0.6 mg
Magnesium26 mg
Phosphorus243 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.5 mcg
Vitamin C59 mg
Vitamin A117 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate25 mcg
Choline168 mg
Caffeine0 mg
Water269 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 308. The excerpt below is the record exactly as published.
APPLE SNOW.— Make a boiled custard with the yolks of 3 eggs, 2 cups milk, 4 tablespoons of sugar, a pinch of salt, and ^ tea- spoon vanilla. Beat the 3 whites of eggs to a stiff froth, and then beat in 1 cup pulverized sugar and, little by little, 2 cups unsweet- ened apple sauce
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