vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Snow
From The home cook book, 1905
Serves 4
Presented as published in 1905. 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
189Calories
4 gProtein
42 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories189 kcal
Protein3.5 g
Carbohydrates42 g
Fiber3.5 g
Sugars34 g
Total Fat2.6 g
Saturated Fat1.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol6.4 mg
Sodium1.4 mg
Potassium249 mg
Calcium17 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus33 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 K1.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline9.2 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 145. The excerpt below is the record exactly as published.
APPLE SNOW Pare and quarter six finely flavored tart apples. Cover with cold water and sweeten just enough to be slightly acid. Cook slowly until rich and clear, pressing out all the lumps. Beat the whites of two eggs to a stifif froth. Put the apple in the dish in which it is to be served. Turn the whites lightly through the hot apple with a silver fork. Stand in a cold place, and serve with cream. BANANA SHORTCAKE Make a good biscuit crust, according to the directions under "Strawberry Shortcake." Then proceed as in short- cake making. Split open and butter the crust while hot — WARM WEATHER SWEETS 267 buttering on the cut side. Peel three or four well-ripened bananas. Shred the bananas till they are finely broken. Spread thick on the buttered crust, sprinkle lightly with salt and add sugar
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