Cranberry Snow
From Aunt Caroline's Dixieland recipes, 1922
Presented as published in 1922. 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
659Calories
8 gProtein
151 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories659 kcal
Protein8.4 g
Carbohydrates151 g
Fiber3.4 g
Sugars125 g
Total Fat5 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol186 mg
Sodium85 mg
Potassium129 mg
Calcium37 mg
Iron1.5 mg
Magnesium12 mg
Phosphorus110 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C2.8 mg
Vitamin A86 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water202 g
As published
This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 21. The excerpt below is the record exactly as published.
CRANBERRY SNOW Whip stiff the white of one \tgg and add alternately and gradually three tabelspoonsful of sugar and a cup of cran- berry sauce
Cook this with the app: pantry check, scaling, and the assistant.