Apple Snow
From The Mary Frances cook book, 1912
Presented as published in 1912. 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
709Calories
7 gProtein
162 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories709 kcal
Protein6.9 g
Carbohydrates162 g
Fiber2.9 g
Sugars153 g
Total Fat5.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium74 mg
Potassium281 mg
Calcium41 mg
Iron1.1 mg
Magnesium16 mg
Phosphorus124 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C9 mg
Vitamin A84 mcg
Vitamin E0.6 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate24 mcg
Choline155 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from The Mary Frances cook book (1912) by Jane Eayre Fryer, page 31. The excerpt below is the record exactly as published.
Apple Snow. 1. Pare and slice apples, dropping into cold water. 2. Cook slowly until soft. 3. Mash well and measure. 4. To every cupful, allow I cup powdered sugar, white of 1 egg, well beaten. 5. Add a spoonful of each to apples until used, stirring in lightly each time. 6. Add 1 drop vanilla for each cup of apples
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