vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Apple Snow
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
731Calories
20 gProtein
136 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories731 kcal
Protein20 g
Carbohydrates136 g
Fiber7 g
Sugars120 g
Total Fat15 g
Saturated Fat4.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol558 mg
Sodium214 mg
Potassium694 mg
Calcium112 mg
Iron3 mg
Magnesium40 mg
Phosphorus356 mg
Zinc2.2 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C22 mg
Vitamin A251 mcg
Vitamin E1.8 mg
Vitamin K3.7 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.6 mg
Folate71 mcg
Choline459 mg
Caffeine0 mg
Water583 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 227. The excerpt below is the record exactly as published.
Apple snow. Peel, core and slice three large apples. Preferably sour ones. Cook in a little water and vinegar until soft. Then drain, and rub the apples through a sieve. When cold gradually add the whites of three eggs whipped very stiff, and half a cup of powdered sugar
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