vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Apple Snow
From Cassell's dictionary of cookery, 1892
Serves 8
Apple snow may be iced.
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
285Calories
6 gProtein
62 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories285 kcal
Protein6.1 g
Carbohydrates62 g
Fiber6.2 g
Sugars49 g
Total Fat4.2 g
Saturated Fat1.3 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol140 mg
Sodium54 mg
Potassium474 mg
Calcium47 mg
Iron1 mg
Magnesium24 mg
Phosphorus126 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C25 mg
Vitamin A69 mcg
Vitamin E0.6 mg
Vitamin K2.8 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.5 mg
Folate19 mcg
Choline126 mg
Caffeine0 mg
Water430 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1826. The excerpt below is the record exactly as published.
twenty large apples, and bake them till tender enough to di-aw off the peel ; rub them through a tamis ; add sugar to taste, pounded cinnamon, and grated lemon-peel. Keep stirring always the same way for a quarter of an hour; beat up the whites of six eggs to a stiff froth, add it, and still keep stirring. Fix a hoop on a sheet of paper, butter it, and pour the snow in ; bake in a very cool oven. Apple snow
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