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Apple Snow
From Cassell's dictionary of cookery, 1892
Serves 4
Time to beat: three-quarters of an hour. Sufficient for a medium-sized glass dish.
Presented as published in 1892. 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
195Calories
9 gProtein
43 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories195 kcal
Protein8.8 g
Carbohydrates43 g
Fiber3.5 g
Sugars34 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.1 mg
Potassium243 mg
Calcium14 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A5.4 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline9.2 mg
Caffeine0 mg
Water299 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 151. The excerpt below is the record exactly as published.
Apple Snow. — Reduce half a dozen apples to a pulp, press them through a sieve, sweeten and flavour them. Take the whites of six eggs, whisk them for some minutes, and strew iato them frn-o table-spoonfuls of sifted sugar.
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