Egg Snow
From The St. Mungo cookery book, 1904
Can be flavoured with any kind of fresh fruit.
Presented as published in 1904. 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
74Calories
1 gProtein
16 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories74 kcal
Protein1.2 g
Carbohydrates16 g
Fiber0.3 g
Sugars13 g
Total Fat0.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1.8 mg
Sodium7.8 mg
Potassium201 mg
Calcium30 mg
Iron0.1 mg
Magnesium13 mg
Phosphorus32 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C34 mg
Vitamin A6.9 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate19 mcg
Choline8.9 mg
Caffeine0 mg
Water101 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 74. The excerpt below is the record exactly as published.
EGG SNOW. I I teaspoonful su<far (to taste). I taljlespoonful milk. Orani^e or lemon juice
Cook this with the app: pantry check, scaling, and the assistant.