vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Astrakhan Snow
From The national course in home economics, 1917
Serves 2
Mrs. R. M. Beebe.
Presented as published in 1917. 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
572Calories
21 gProtein
86 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories572 kcal
Protein21 g
Carbohydrates86 g
Fiber3.5 g
Sugars78 g
Total Fat18 g
Saturated Fat7.7 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol401 mg
Sodium235 mg
Potassium747 mg
Calcium370 mg
Iron2 mg
Magnesium52 mg
Phosphorus474 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C11 mg
Vitamin A243 mcg
Vitamin E1.3 mg
Vitamin K1.9 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline347 mg
Caffeine0 mg
Water525 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 220. The excerpt below is the record exactly as published.
ASTRAKHAN SNOW. Core and quarter, but do not pare, three large astrakhan apples. Stew until tender and rub through a sieve. Beat the whites of two eggs stiff, add one-half cupful of powdered sugar, and beat again. Add the apple and beat until like snow. Pile lightly in a dish and serve with the following sauce: One pint of milk, the yolks of two eggs, one teaspoonful of corn-starch and one tablespoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.