Dish of Snowwhipped Cream

Name: Dish of Snowwhipped Cream
Ingredients: the whites of three eggs; a pint of cream; four tablespoonfuls of sweet wine; three of fine white sugar; a teaspoonful of extract of lemon or vanilla

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

Serve jelly or jam with it.

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

2073Calories

28 gProtein

65 gCarbs

181 gFat

Full nutrition (34 nutrients)

Calories2073 kcal

Protein28 g

Carbohydrates65 g

Fiber0 g

Sugars43 g

Total Fat181 g

Saturated Fat100 g

Monounsaturated Fat40 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol1040 mg

Sodium316 mg

Potassium722 mg

Calcium376 mg

Iron2.8 mg

Magnesium52 mg

Phosphorus570 mg

Zinc3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K12 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.5 mg

Folate71 mcg

Choline444 mg

Caffeine0 mg

Water430 g

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 88. The excerpt below is the record exactly as published.

DISH OP SNOWWHIPPED CREAM. To the whites of three eggs beaten to a froth, add a pint of cream and four table spoonfuls of sweet wine, with three of fine white sugar and a teaspoonful of extract of lemon or vanilla

Cook this with the app: pantry check, scaling, and the assistant.