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Eggs in Snow

Name: Eggs in Snow
Yield: 2 servings
Ingredients: ii pint of cream; 3 ozs. of sugar; the pulp of an onion; six whites of eggs; a little salt; 2 ozs. of sugar; some drops of orange flower water

From Consult me, 1902

Serves 2

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

724Calories

12 gProtein

77 gCarbs

42 gFat

Full nutrition (33 nutrients)

Calories724 kcal

Protein12 g

Carbohydrates77 g

Fiber0 g

Sugars71 g

Total Fat42 g

Saturated Fat24 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat0 g

Cholesterol121 mg

Sodium28 mg

Potassium116 mg

Calcium75 mg

Iron0 mg

Magnesium8.1 mg

Phosphorus67 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K2.8 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.1 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water236 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 207. The excerpt below is the record exactly as published.

EGGS IN SNOW.— Take ii pint of cream ; 3 ozs. of sugar, and the pulp of an onion. Take six whites of eggs and whip them well ; put in a little salt, 2 ozs. of sugar and some drops of orange flower water

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