Apple Snow
From The practical cookbook, 1917
Presented as published in 1917. 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
736Calories
32 gProtein
89 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories736 kcal
Protein32 g
Carbohydrates89 g
Fiber0 g
Sugars80 g
Total Fat28 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium2428 mg
Potassium584 mg
Calcium309 mg
Iron0.1 mg
Magnesium37 mg
Phosphorus264 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C88 mg
Vitamin A78 mcg
Vitamin E4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water529 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 31. The excerpt below is the record exactly as published.
Apple snow. Additional ingredients: I c. apple sauce or scraped baked apple {rather dry), 6 tb. powdered sugar. Make a soft custaj-d, using the milk, egg yolks, granulated sugar, salt, and flavoring. Beat the whites of eggs stiff
Cook this with the app: pantry check, scaling, and the assistant.