Cream Snow
From Wholesome cookery, 1887
Presented as published in 1887. 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
2382Calories
13 gProtein
92 gCarbs
167 gFat
Full nutrition (33 nutrients)
Calories2382 kcal
Protein13 g
Carbohydrates92 g
Fiber5.6 g
Sugars10 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0.2 g
Cholesterol482 mg
Sodium143 mg
Potassium1164 mg
Calcium376 mg
Iron2.3 mg
Magnesium86 mg
Phosphorus341 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate22 mcg
Choline10 mg
Caffeine0 mg
Water792 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 49. The excerpt below is the record exactly as published.
Cream Snow. The grated rind and juice of 2 lemons, a couple of glasses of sherry; sweeten it to taste. Whisk this up with 1 pint of cream
Cook this with the app: pantry check, scaling, and the assistant.