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Apple Snow

Name: Apple Snow
Yield: 6 servings
Ingredients: The whites of four eggs beaten to a stiff froth; pare and quarter six or eight apples; add sugar enough to sweeten; about one-half pint of milk

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

146Calories

5 gProtein

27 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories146 kcal

Protein5.3 g

Carbohydrates27 g

Fiber2.3 g

Sugars22 g

Total Fat2.8 g

Saturated Fat1.5 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol9.7 mg

Sodium31 mg

Potassium284 mg

Calcium109 mg

Iron0.1 mg

Magnesium17 mg

Phosphorus102 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.8 mcg

Vitamin C7.2 mg

Vitamin A30 mcg

Vitamin E0.1 mg

Vitamin K1.1 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate0 mcg

Choline21 mg

Caffeine0 mg

Water245 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; serve with cream, which makes a nice light dessert. Apple Snow. The whites of four eggs beaten to a stiff froth, pare and quarter six or eight apples, stew them till tender, then pour them into a colander to drain; after the water is all drained out, press the pulp through the colander; to this add a little vanilla and sugar enough to sweeten; add the beaten whites, beating all very thoroughly; place on the ice; serve with boiled custard. The sauce is made of the yolks of the eggs and about one-half pint of milk

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