Apricot Snow
From The Wilson cook book, 1941
Serve with flavored whipped cream.
Presented as published in 1941. 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
1626Calories
10 gProtein
22 gCarbs
167 gFat
Full nutrition (33 nutrients)
Calories1626 kcal
Protein10 g
Carbohydrates22 g
Fiber0.8 g
Sugars3.7 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0 g
Cholesterol482 mg
Sodium102 mg
Potassium558 mg
Calcium295 mg
Iron0.2 mg
Magnesium33 mg
Phosphorus276 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A38 mcg
Vitamin E0.4 mg
Vitamin K13 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate3.6 mcg
Choline1.1 mg
Caffeine0 mg
Water425 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 50. The excerpt below is the record exactly as published.
Apricot Snow 1 can apricots 1 pt. cream 1 envelope Knox gelatine % cup cold water 4 eges Sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.