vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Apple Snow
From The new practical housekeeping, 1890
Serves 2
For Apple Meringue, cover with whipped egg whites and sugar, then brown in the oven.
Presented as published in 1890. 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
447Calories
11 gProtein
90 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories447 kcal
Protein11 g
Carbohydrates90 g
Fiber7 g
Sugars75 g
Total Fat7.9 g
Saturated Fat2.5 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol279 mg
Sodium107 mg
Potassium590 mg
Calcium69 mg
Iron1.7 mg
Magnesium31 mg
Phosphorus208 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.5 mcg
Vitamin C22 mg
Vitamin A131 mcg
Vitamin E1.1 mg
Vitamin K3.5 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate35 mcg
Choline239 mg
Caffeine0 mg
Water525 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 242. The excerpt below is the record exactly as published.
Apple Snow. — Pare, core, and bring to boil in as little water as possible six large, tart apples, cool and drain on a sieve, add two tablespoons sugar, beat to a froth and add the well-whipped whites of three eggs, mixed with two tablespoons powdered sugar, or an egg and two-thirds tablespoon suzar to eacn apple if wanted very light and elaborate ; beat thoroughly until a stiff snow, flavor witn 292 FRUIT. lemon or vanilla or add the crated rind of a lemon
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