Apple Snow
From Hilda's diary of a Cape housekeeper, 1902
Serve with custard made from the yolks.
Presented as published in 1902. 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
1011Calories
16 gProtein
231 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories1011 kcal
Protein16 g
Carbohydrates231 g
Fiber14 g
Sugars197 g
Total Fat11 g
Saturated Fat3.4 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol372 mg
Sodium144 mg
Potassium1215 mg
Calcium117 mg
Iron2.6 mg
Magnesium61 mg
Phosphorus325 mg
Zinc1.9 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C82 mg
Vitamin A182 mcg
Vitamin E1.7 mg
Vitamin K6.8 mcg
Vitamin B60.6 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.1 mg
Folate67 mcg
Choline336 mg
Caffeine0 mg
Water1105 g
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 100. The excerpt below is the record exactly as published.
APPLE SNOW. GREEN BUTTER Dec. silver knife into a preserving-pan with enough water to cover them, boil till tender, and then strain off, pressing out the juice through a coarse muslin bag. To each pint of juice add | lb. sugar; boil briskly till it becomes a jelly ; test it as described above. Apple Snow (Miss Breda’s). — 6 large apples, packet isinglass or gelatine. Wineglass of water, to soak isinglass. Juice of a lemon. Whites of 2 eggs. 3 ozs. sifted sugar
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