vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Apple Snow
From Buckeye cookery, 1892
Serves 3
Can also be served with custard.
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
562Calories
8 gProtein
101 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories562 kcal
Protein7.5 g
Carbohydrates101 g
Fiber4.9 g
Sugars89 g
Total Fat17 g
Saturated Fat16 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium36 mg
Potassium426 mg
Calcium22 mg
Iron0.4 mg
Magnesium32 mg
Phosphorus62 mg
Zinc0.8 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7.2 mcg
Vitamin E0.3 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate14 mcg
Choline19 mg
Caffeine0 mg
Water385 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 58. The excerpt below is the record exactly as published.
APPLE SNow. Pare, core and bring to boil in as little water as possible six tart apples, cool and strain, beat well and add the well-whipped whites — of three eggs, sweeten to taste and beat thoroughly until a dish of snow is the result, flavor with lemon or vanilla, or add the grated rind of a lemon; serve with sweetened cream
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