vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Apple Snow
From The New century cook book, 1899
Serves 6
Presented as published in 1899. 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
181Calories
3 gProtein
46 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories181 kcal
Protein2.6 g
Carbohydrates46 g
Fiber4.7 g
Sugars36 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0 mg
Potassium324 mg
Calcium18 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline12 mg
Caffeine0 mg
Water325 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The New century cook book (1899), page 124. The excerpt below is the record exactly as published.
Apple Snow. Three sour apples baked, white of one egg, one-half cup sugar, two tablespoons lemon juice. Strain the pulp of the New Century Cook Book. 241 apples, add sugar and the white of egg beaten to a stiff, dry froth. Beat all with a wire spoon till stiff and white, add the lemon juice; pile in a glass dish and serve with boiled custard. Apple Snow. Take about a dozen apples, make into apple sauce, when done beat smooth; add enough sugar to suit the taste while cooking; when cool stir in the whites of three eggs beaten to a stiff froth
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