vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Apple Snow
From The white ribbon cook book, 1894
Serves 2
Presented as published in 1894. 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
356Calories
6 gProtein
89 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories356 kcal
Protein6.3 g
Carbohydrates89 g
Fiber6.1 g
Sugars75 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1.4 mg
Potassium394 mg
Calcium31 mg
Iron0.6 mg
Magnesium19 mg
Phosphorus48 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A7.7 mcg
Vitamin E0.3 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate5.5 mcg
Choline15 mg
Caffeine0 mg
Water395 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 93. The excerpt below is the record exactly as published.
Apple Snow — Take 4 apples, 3 dessert- spoonfuls of sugar, the grated rind of a lemon, the whites of 3 eggs
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