vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Apple Snow
From Fruit recipes, 1907
Serves 1
Chopped dates or nuts may be added.
Presented as published in 1907. 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
352Calories
4 gProtein
86 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories352 kcal
Protein4.2 g
Carbohydrates86 g
Fiber2.3 g
Sugars75 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.4 mg
Potassium380 mg
Calcium17 mg
Iron0.2 mg
Magnesium15 mg
Phosphorus38 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C95 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline6.1 mg
Caffeine0 mg
Water357 g
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 19. The excerpt below is the record exactly as published.
APPLE SNOW Apple Snow may be made in two ways, using either the cooked or uncooked apples. For the uncooked grate a 38 FRUIT RECIPES medium-sized tart apple (peeled, grated, and set aside). - Whip stiff the white of one egg with a pinch’ of salt, then add, gradually, three tablespoons of sugar, beating well into the egg, alternating with the grated apple, a table- spoon at a time, till all the apple and sugar are used, then continue to whip until the ‘‘snow’’ has risen to at least a pint and a halfin quantity, for it will swell surprisingly. If the cooked apple is used, observe the same proportion, the white of one egg to the pulp of each apple. Chopped dates or nuts may be added or fresh, grated cocoanut. The ‘‘snow” may be served as it is, or quickly and lightly browned. APPLE CHEESE (Cake or Tart Filling) To a pound of sugar add one-fourth pint of water and one- half pound of apples—peeled, cored, and quartered—and the grated rind of one lemon. Cook for three hours then.add the juice of the lemon, boil for ten minutes, stirring con- tinually, then removing. Use this as a filling for tarts or cake or with nuts as sandwich filling. APPLE FILLING FOR CAKE Make as for Apple Snow, using one egg, one apple, and one cup of sugar. Also, for variety, the yolk of the egg may be added, the whole heated carefully till it thickens. APPLE FLOAT Make first a plain custard and when cold stirin it a pint either of apple sauce or a pint of grated apple
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